• Peanut Oil
• ¼ c shallots, chopped fine
• 1 T. garlic, chopped fine
• 1 T galangal, chopped fine
• 1 T lemon grass, chopped fine
• 1 ½ lbs chicken breast or thigh meat
• ½ c onion
• 1 ½ c coconut milk
• 2 T red curry powder
• 1 T lime zest, shred fine
• 1 T lime leaves, shred fine
• 2 T Thai Basil, shred fine
• 1 T fish sauce
• 1 t chili paste

Heat wok. Add peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

Add chicken and onion. Stir fry 3 minutes until lightly browned.

Add coconut milk, curry powder, lime zest, lime leaves, basil, fish sauce and chili paste. Bring to boil. Reduce heat and simmer 20 minutes until chicken is tender.

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