Serves 4
1/3 cup minced ginger
1/3 chopped fresh lemongrass
1 ½ tbsp. shrimp sauce (such as Lee Kum Kee)
1 tbsp rice wine vinegar
1 tsp grated lime rind
½ tsp salt
½ tsp crushed red pepper
½ tsp ground turmeric
5 cloves garlic, minced
2 large shallots, diced
Cooking spray
4 chicken breasts, cubed
1 cup chicken broth
¼ cup light coconut milk
1 tsp sugar
1 tbsp lime juice
Place first 10 ingredients in food processor and mince.
Heat large non-stick skillet over medium-high heat. Coat skillet with cooking spray. Add ginger mixture, sauté for 2 minutes. Add chicken, cook until browned.
Add broth, coconut milk and sugar. Bring mixture to a boil. Cover and reduce heat and simmer 45 minutes or until chicken is done.
Stir in lime juice and reheat.
Serve over rice.