INGREDIENTS

4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
4 gloves garlic
2 large leeks
2 T chopped fresh ginger
1 T lemongrass, chopped fine
2 green chilies
1 large red onion, chopped
1 large red pepper, chopped in large pieces
1 large orange pepper, chopped in large pieces
juice and zest of 3 limes
1 c coconut milk
1 c chicken stock
1 c chopped cilantro
salt and pepper
olive oil

PREPARATION

Sauté garlic, ginger, chilies, lemongrass, onions and lime zest on medium high heat in a heavy bottom stew pan with olive oil until the onions are tender. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, salt and pepper. Add coconut milk and let simmer for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Garnish with lime wedges. Serves 6.