- Vegetable oil 125 ml (4 fl oz/ ½ cup)
- Chicken <
- Combine ingredients for spice paste in a food processor and blend until smooth.
- Heat oil in a wok and sauté spice paste for 3 minutes until fragrant and oil surfaces. Add chicken and fry until half-cooked.
- Add coconut milk, lemongrass, kaffir lime leaves and pandan leaves. Bring to the boil and allow to simmer for 30 minutes until chicken is tender.