boneless, skinless chicken breast, cut
into large pieces
dry roasted peanuts, chopped
finely chopped dried red chili
freshly cooked broccoli, to serve
Using a pestle and mortar or small
blender, pound or mix together galangal, garlic and curry paste. Mix in coconut cream. Place chicken in a bowl and stir in
spice mixture; set aside for 1 hour. Heat a wok, add shallots and coated
chicken and stir fry for 3-4 minutes.
In a blender, mix peanuts with
coconut milk, then stir into chicken with chili and fish sauce. Cook gently for about 30 minutes
until chicken is tender and thick sauce formed. Transfer to centre of a warmed
serving plate and arrange cooked broccoli around.