Thai Phanaeng Curry

Instructions

1. Wash the lemongrass stalk, remove the outer leaves and upper half. Slice finely.
2. Slice the ginger finely.
3. Fry the lemongrass, ginger and curry paste in oil.
4. Add coconut milk and slowly bring to the boil.
5. Cut the meat into bite-sized portions, add to the pan and simmer.
6. Slice the pepper and add to the pan, along with the lime leaves.
7. Season with lime juice, sugar and fish sauce.
8. Garnish with Thai basil and serve with rice.