1. Trim chicken breasts and cut into 2cm cubes. 2. Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root. 3. Heat the oil in a wok over a medium heat. 4. Add all the chopped spices and heat, stirring constantly, for 1 minute. 5. Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden. 6. Stir in the coconut milk, season and bring to the boil. 7. Allow to simmer for 7 minutes. 8. If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour. 9. Serve with rice and stir-fried vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
