Mince the white part of the Haiku lemon grass.
Heat the oil in a pan over medium heat. Cook the chicken cubes for 3 to 4 minutes, just until they are golden brown.
Add the lemon grass, garlic, soya sauce, shallots and pepper. Cook for 1 minute.
Sprinkle with the turmeric and sugar. Stir. Add the Haiku coconut milk, chicken broth, peanut butter and salt. Bring to a boil and let it simmer for 10 to 12 minutes on low heat, just until the inside of the chicken is no longer pink.
Sprinkle the green onions over the top when serving.
Recipe developed by Pratico-Pratiques