Green Leaves Seasoning Curry

The original recipe is called Ork Kaï from Laos (please see my previous post if you want to know where i get the recipe from). But I added more ingredients, including a cup of tea so..i dunno if should still be called Ork Kai or not...Yeah, i have a teapot full of leftover tea from this afternoon, which i do not know what to do with it, hehe.


Ingredients:

• 250 gr of chicken breast fillet cut in thin slices
• 1 tsp dill powder
• 3 leaves of kaffir lime
  
• 10 leaves of Asian basil
• 1 tbs fish sauce
• 1 tsp maizena dilute with 1 tbs water
• 1 tbs of coriander leaves
• 1 tbs of sliced chives
• 1 tbs coooking oil
• 0,5 tsp of turmeric powder
• 1 tsp shrimp paste
• a cup of tea (or more)
  

crushed spices:

• 2 cloves garlic
• 2 shallots
• 4 bird-eye chillies
• 1 lemon grass
• white pepper

Methods:

1. Stir fry the crushed spices and shrimp paste with oil, and add the chicken and the kaffir leaves. Cook till the chicken is half ready. Add the fish sauce and the dill, stirr well.
2. Add some tea water to the mixture until the chicken is drawned, let it cook till the chicken becomes tender, add the maizena paste, mix well cook for another 5 minutes.
   
3. Add the remaining leaves: coriander, sliced chives and Asian basil. Quickly turn off the heat. Stirr for awhile, and serve.

Ps:
It is all up to you if you want to add salt. Because the fish sauce is already salty.