Ingredients
5 cm (2 inch) piece fresh galangal (can substitute ginger)
2 cups coconut milk
1 cup chicken stock
1 1/4 lb chicken breast filets, cut into thin strips
1-2 teaspoons finely chopped red chili
2 tablespoons fish sauce
1 teaspoon soft brown sugar
1/4 cup fresh coriander leaves
Preparation
1 Cut the galangal into thin slices. Combine the galangal, coconut
milk and stock in a medium pan.
Bring to the boil, then reduce the heat and simmer over low heat for 10 minutes, stirring occasionally.
2 Add the chicken and chili to the pan and simmer for 8 minutes. Add the fish sauce and sugar and stir to combine.
3 Add the coriander leaves and serve immediately.
