| Preparation time: 25 minutes + 15 minutes marinating | | | | Directions: |
| Total cooking time: 15 minutes | | | | 1. Place the lemon grass, the ginger, the chilli, the lime |
| Serves: 4 | | | | rind, the garlic, the black pepper and the oil in your food |
| Ingredients: | | | | processor or blender and process until the new |
| - 1 stem lemon grass, white part only, chopped | | | | mixture will form a rough paste. Then combine the |
| - 5cm (2 inch) piece of ginger, chopped | | | | paste and the chicken strips in a medium glass or |
| - 2-3 small red chillies, chopped | | | | ceramic bowl, cover it and refrigerate it for at least 15 |
| - 1 teaspoon grated kaffir lime or lime rind | | | | minutes or so. |
| - 2-3 cloves garlic, chopped | | | | 2. Then briefly blanch the beans, the celery, the snow |
| - 1/2 teaspoon ground pepper | | | | peas and the asparagus in a pan of boiling water. Drain |
| - 2 tablespoons oil | | | | and plunge into very cold water and drain again. |
| - 375g (12 oz.) chicken breast fillets, cut into strips | | | | 3. Then heat the wok until it is very hot and stir-fry all |
| - 250g (8 oz.) green beans, cut into pieces | | | | the chicken mixture in batches over very high heat for |
| - 1 celery stick, cut into slices | | | | about 3 to 4 minutes or so, or until the chicken is well |
| - 185g (6 oz.) snow peas, halved | | | | cooked through. Stir it constantly so the paste does |
| - 200g (6 1/2 oz.) asparagus, cut into pieces | | | | not burn. Then add the vegetables, the coconut cream, |
| - 270ml (9 fl oz.) can coconut cream | | | | the sweet chilli sauce, to taste, and the basil leaves. |
| - 2 tablespoons sweet chilli sauce | | | | Stir-fry them until well heated through. Serve |
| - 20 small basil leaves | | | | immediately with rice or noodles. |