4 spring onions, coarsely chopped
2 fresh green chillies, seeded and coarsely chopped
2 cm piece root ginger, peeled
1 garlic clove
6ml Thai fish sauce
Big hand coriander
Handful of fresh parsley
30ml garlic canola oil
4 skinless boneless chicken breasts, diced
½ green pepper, seeded and thinly sliced
400ml coconut milk
Oryx desert ground salt and pepper
Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender. Pour in 30ml of water and process to a smooth paste, adding a further 20 ml water if required.
Heat the oil in a large frying pan. Add paste and chicken, and bring to boil. Add coconut milk green pepper, boil until reduced.
Season with salt and pepper