Difficulty: 2/5
Grate the ginger, finely chop the small red peppers, and use the tender inner parts of the lemongrass stalks.
In a blender, purée them with the spring onions, garlic, Asian basil, cilantro, zest of 1 lime, juice of 2 limes, and 5 tablespoons olive oil to make the green curry paste.
Cut the chicken into large cubes and marinate in half the paste for at least 30 minutes. Reserve the rest.
Heat a wok over high heat with a little olive oil. Stir-fry the chicken cubes for 5 minutes.
Meanwhile, cook the rice.
Add the reserved paste and coconut milk to the wok. Bring to a boil, then simmer over medium heat for 5 minutes.
Season with salt and pepper. Serve hot in bowls.
Source: A recipe from Régal magazine
