Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 2 units of lemongrass stalks, 1 inch of galangal, 1 inch of fresh turmeric, 3 units of garlic cloves, 2 units of shallots, and 2 units of dried red chilies into a fine paste using a mortar and pestle or blend with a splash of water.

2. 2

   Heat 2 tablespoons of cooking oil in a large wok or pan over medium-high heat, then add 500 grams of thinly sliced chicken breast and stir-fry until lightly browned, about 3 minutes.

3. 3

   Add the prepared kroeung paste to the pan with the chicken and stir-fry for 2 minutes until fragrant.

4. 4

   Stir in 1 sliced red bell pepper and 200 grams of trimmed green beans, continuing to stir-fry for 3 minutes until vegetables begin to soften.

5. 5

   Pour in 1 cup of coconut milk, add 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar, then bring the mixture to a gentle simmer.

6. 6

   Let the dish simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld, ensuring the chicken is fully cooked.

7. 7

   Remove the pan from the heat and stir in 1/2 cup of fresh holy basil leaves until just wilted.