Thai red curry chicken

4 open-air bred chicken breast filets
2 large spoonful of olive oil
3 coffee spoonful of red curry paste
2 cans of coco milk
1 stalk lemongrass
2 large spoonful of fish sauce
2 large spoonful of lime juice
1 coffee spoonful of sugar
4 lime leaves
Thai basilicum or fresh coriander leaves for the finishing touch
* All ingredients can be found in Asian deli shops.

Slice up the chicken breast filets. Heat up 1 spoonful of oil in a wok and fry the chicken breasts. Add 1 spoonful of red curry paste. Stir until the chicken is cooked and pour into a plate. In the same wok, add 1 spoonful oil and the remaining curry paste. Heat up the mix until the paste starts breaking apart, then add the coco milk, the fish sauce, the lime juice, the sugar, the lime leafs and the lemongrass cut in 2. Stir and cook gently for 5 mn. Add the cooked chicken and gently heat for 2 mn. Quickly slice up the Thai basilicum or fresh coriander and add them to the dish.
Serve with white rice.