Thai chicken

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4 skinless, boneless chicken breasts, cut into 1/2 cm slices

2 sticks of lemon grass, cut into 3 cm strips

2 slices of ginger and/or galangal root

a handful of fresh coriander

2 chopped chillis

Juice of 1 lemon or 2 limes

400ml coconut milk

100ml chicken stock

1 tsp sugar

1/2 tsp salt

2 tbsp oil

(serves 4)

In a large frying pan or wok, heat the oil and fry the ginger/galangal root, lemon grass and chillis over gently heat for 3 minutes. Add the chicken stock, sugar, salt and juice, cover and simmer for 5 minutes. Add the chicken slices, cook over medium heat until just cooked through, add coconut milk and continue to heat without boiling. When warm, sprinkle coriander over the top and serve with Thai fragrant rice.

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