Thai Chicken Curry

Cut the chicken breast in half, season with coriander and half of the chili paste, wrap in banana leaves, and let marinate lightly for five minutes.

Fry a whole head of garlic in vegetable oil, add onion and sauté until golden. Add meat and fry over fairly high heat. The frying should take about five minutes. Pour in water and continue cooking until it evaporates.

Add coconut milk, finely chopped red and green chili peppers, lemongrass, lemon leaves, and cook for another twenty minutes on low heat at a gentle simmer. At the very end, stir in the remaining chili paste.