Steps:
- Preheat oven to 375 degrees Place chicken in bottom of large casserole dish In a blender combine lemongrass ( if using frozen), coconut milk, sambal oeulek, onion, garlic, coriander, fish sauce, soy sauce, sugar and lime juice. Blend til smooth. Pour the sauce over chicken. If using lemon grass stalks, add now along with lime leaves and galangal. Cover and place in the oven for 45 minutes. In the meantime cut peppers and asparagus into bite size pieces. After 45 minutes, add to casserole and return to oven for 15 more minutes. Remove from the oven. Serve over basmati rice, sprinkle with fresh basil ( this can be mixed in just before) and a touch of fresh coriander. Top with chopped peanuts.
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