Method

Slice Chicken into strips and place into a large bowl.

Place star anise, garlic, turmeric, ginger and Kaffir lime leaves, lime juice, fish sauce, soy sauce and half the chilli oil over the chicken.

Use your hands and thoroughly mix together to marinade. Set aside in the fridge for at least an hour, longer if you can.

Drain off the excess marinade and put to one side. I like to slice the chicken length wise into strips.

Heat the peanut and chilli oil in a large wok or frying pan and brown the strips-about 2 minutes on high for each side. When nicely browned add the coconut milk and any remaining mariade, stir well and bring to the boil.

Turn heat down to simmer until chicken is cooked and sauce has thickened.

Serve with sticky rice and garnish with finely chopped coriander and chillies.