3 stems lemon grass, pale section only, finely chopped
4 pieces fresh ginger, peeled, finely chopped
4 garlic cloves, crushed
1 large French shallot, coarsely chopped
1 long fresh red chilli, seeded, coarsely chopped
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground fennel
2 tbs rice bran oil
2 x 270 ml cans Ayam Coconut Milk
700g chicken thigh fillets, trimmed, cut into 4cm pieces
600g sweet potato (kumara), peeled, coarsely chopped
150 ml chicken stock
3 kaffir lime leaves
2 tbs palm sugar
1 tbs fish sauce
2 tbs fresh lime juice
Fresh basil leaves or Thai basil
Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a rough paste forms.
Heat the oil in a large wok over medium heat. Add lemon grass mixture. Cook, stirring, for 3-4 minutes. Add half the coconut milk and cook, stirring for 5 minutes or until the liquid is reduced and paste starts to split.
Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken and sweet potato is cooked. Top with basil leaves and serve with rice.