Difficulty:[usr 2 ]
Grate the ginger, chop the peppers and take the tender part of the lemongrass stalks.
In a blender, grind them with the chives, garlic, basil, coriander, the zest of one lemon, the juice of two lemons and 5 tablespoons of olive oil.
Cut the chicken pieces into large cubes. Marinate them in half the green curry paste for at least 30 minutes. Reserve the other half.
Heat the wok over high heat with a little olive oil. Throw in the chicken cubes and fry for 5 minutes, stirring.
Meanwhile, cook the rice.
Add the rest of the curry paste and the coconut milk to the wok. Bring to the boil, then simmer over medium heat for 5 minutes.
Add salt and pepper. Serve very hot in bowls.
Source:A recipe from Régal magazine
