- 100 grams chicken breast
- 200 ml coconut milk
- 8 slices of galangal
- 1 clove garlic
- ½ onion
- 1 stalk lemongrass broken up and sliced into 2cm strips
- 3 mushroom cut in half
- 1 baby corn
- 5 cherry tomato
- 4 small chillies
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 2 kaffir lime leaves torn into pieces discarding the stem
- 1 tbsp. lime juice
- 1 spring onion
- Small bunch
- chopped coriander
- Put the coconut milk in a pan and bring to the boil. Add garlic, lemongrass and galangal and bring to boil.
- Add chicken and bring to boil, add baby corn, onion and tomato and stir roughly and bring back to the boil.
- Add chillies, fish sauce, sugar and kaffir lime leaves. Cook gently for 3 minutes.
- Turn off the heat and add the lime juice and sprinkle with chopped
spring onion and coriander.
