Chicken Thai Curry by Angela, Cheshire

Ingredients:

• 1 garlic clove finely chopped
• 1 shallot chopped
• groundnut oil 4 tablespoons
• 1 red chili finely chopped
• 1 limeleaf
• 1 stick lemon grass finely chopped
• 1 tin coconut milk
• a few springs coriander finely chopped

Put the oil, garlic, shallot, chili, limeleaf and lemongrass in apyrex pan. Lightly fry for 2 mins, then add diced chicken, frying on a medium heat for 4 mins, then simmer with coconut milk for 12 mins or until reduced, add coriander and simmer for 2 mins.
Serve with rice.