Ingredients

5cm piece of fresh galangal
2 cups coconut milk
1 cup chicken stock
3 chicken breasts fillets, cut into thin strips
1-2 tsp finely chopped red chilies
1 tsp soft brown sugar
2 tb sp fish sauce
1/4 cup fresh coriander leaves.

Method

Peel the galangal and cut into thin slices. Combine the galangal, coconut milk
and stock in a medium pan. Bring to the boil and simmer, uncovered, over low
heat for 10 minutes, stirring occasionally.

Add the chicken and chilies to the pan and simmer for 8 minutes.
Add the fish sauce and brown sugar, toss.

Add the coriander leaves and serve immediately, garnish with extra
sprigs of coriander, if you like.

(Serves : 4)