6 cloves garlic crushed
2 pounds boneless skinless chicken breasts cut into medium pieces
3 stalks fresh lemon grass
4cm piece ginger
3cm piece galangal
3 tablespoons oil
6 shallots chopped
1cm piece fresh turmeric
15 dry red chillies, soaked in water
1 tsp sugar
2 hot red chilli peppers cut length wise
2 cups water
1-1/2 cups coconut milk
Salt to taste

1. Grind the soaked red chillies, garlic, galangal and turmeric into a paste.
2. Heat oil in large frying pan.
3. Add shallots, peppers and the ground paste
4. When golden brown add chicken breasts, lemon grass, water and coconut milk then bring to a boil.
5. When chicken is almost cooked add sugar.
6. Lower heat and allow chicken to simmer uncovered until very tender.
7. Add salt to taste then serve with hot rice.

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