Place lemon grass, lime juice, turmeric, garlic and chilli into a small food processor. Season with salt. Process until mixture forms a paste
Heat oil in a wok over high heat. Add lemon grass paste and cook, stirring for 1 minute. Add chicken and stir-fry for 3-4 minutes until almost cooked through. Reduce heat to medium-low. Add green onions, coconut milk, sugar and fish sauce. Gently simmer (do not allow to boil) for 3 minutes
Toss through bok choy until just wilted. Sprinkle with coriander leaves. Serve with rice noodles or jasmine rice, lime wedges and extra chilli
Tips & Hints:
The exotic blend of lime, lemon grass and chilli comes to life when paired with the refreshing combination of Guava & Pear. The real rewards of food and flavour combination appear when the chilli meets the guava creating a harmony between the sweet and the spicy.
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