Process the chopped lemon grass,
garlic, shallots, peppercorns and curry paste in a food processor to
Heat a wok over low heat, add the
coconut cream, increase the heat to high and bring to the boil.
Add the paste and cook, stirring
for 5 minutes.
Add the coconut milk and stock,
return to the boil and add the galangal, the lime leaves and
reserved lemon grass stems.
Reduce the heat and simmer for 5
Add the chicken and simmer for 8
minutes, or until cooked.
Stir in the lime juice, fish
sauce, palm sugar, coriander leaves and chili.
Ready to eat in 30 minutes.
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