Ingredients:

• Chicken breast (cut into thin slices)
• Snap peas
• Lemon grass (cut it into smaller pieces)
• Roasted red peppers
• Thai red chili (or any red chili)
• Cilantro
• Ginger
• Garlic
• Tomato purée
• Fish sauce
• Soya sauce
• Coconut milk
• Green onions / spring onions (optional)
• Olive oil
• Sesame oil

Directions:

• In a blender, add lemon grass, roasted red peppers, Thai red chili, 3/4 of the cilantro, ginger, garlic and the tomato purée. Blend it to a fine paste.
• Add some olive oil, fish sauce and soya sauce and blend it for another 5-10 seconds.
• In a pan add some olive oil and throw in the paste. Cook it for a minute or two.
• Add the chicken slices and the snap peas and mix it all well. Cook it for a couple of minutes and then add the coconut milk.
• Cook on medium heat for 15-20 minutes and then add the green onions and a teaspoon of sesame oil.