Make the paste by pounding together 2 Garlic clove, 1 stalk Lemongrass, 1 tablespoon Fresh ginger, 1 Red chilli, 1 teaspoon Ground coriander and 1 teaspoon Ground turmeric in a pestle and mortar. Set aside.
Heat 0.5 tablespoon Olive oil in a pan and cook 300 g Chicken breast until browned all over, about 5-7 minutes.
Add 1 Onion and cook until golden brown, about 5 minutes.
Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch Sea salt and 1 tablespoon Fresh ginger and cook for a further two minutes.
Add 400 ml Light coconut milk and bring to the boil.
Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.
Serve with rice.
This isn't a curry, so the sauce should be reduced as much as possible when cooking.
If this is too spicy, add some palm sugar or a tablespoon of plain yogurt.