1 chicken breast, cut to small pieces
1 teaspoon turmeric powder
1 teaspoon lime juice
1 small lemongrass, sliced
2-3 kaffir lime leaves, finely sliced
1/2 big onion, sliced
1 clove garlic, roughtly chopped
4 birds eye chili, pounded (any spicy green chili will do)
1/4 carrot, julienned (optional, can also substitute with green beans, cabbage)
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon chili paste
In a bowl, Marinate the chicken with turmeric powder, coat well. Add chili paste, oyster sauce and fish sauce. Place aside while you heat up a frying pan with about a tablespoon of cooking oil.
When the pan is heated well, fry the sliced onion, garlic, lemongrass and pounded chilis. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots and finely sliced lime leaves. Sprinkle the teaspoon of lime juice, stir, and serve with warm rice.
Note: Just lightly pound the chilis, or reduce the number of chilis to tone down spiciness.
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