Fragrant coconut chicken

NZ Woman's Weekly 7/6/2009

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Place shallots, finely chopped chilli (seeds removed) and lime leaves (alternatively you can use rind from one lime) in a pot with the peanut oil and gently cook for 5 minutes.
Add the crushed lemon grass, sugar, fish sauce, coconut milk and chicken stock and heat until just about boiling.
Add the boneless chicken (cut into 2cm-wide strips) and gently poach until just cooked through.
Ladle into four bowls and top with the basil leaves, coriander and sprouts. Serve with rice or noodles.

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