Ingredients
Method
1.
Heat oil in medium frying pan; cook garlic, ginger, coriander root and stem mixture, lemon grass and half of the makrut lime, stirring, until fragrant.
2.
Add coconut milk, stock, sauce, juice and sugar; bring to a boil then reduce heat. Simmer, uncovered, about 3 minutes or until sauce thickens slightly. Strain into small jug; stir in remaining lime leaf and finely chopped coriander.
Makes enough for four 200g servings of pan-fried chicken breast on the bone. Kaffir lime leaves, also known as bai magrood, are sold fresh, dried or frozen; they look like two glossy dark green leaves joined end to end forming a round hourglass shape.
Note
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