Ingredient Serve 4
Chicken breast - thinly sliced 1 1/2 cups
Coconut cream 2 cups
Coconut milk 1 cup
Ginza - remove the skin, thinly sliced 5 pieces
Lemongrass - sliced into 1 inch long lengthways 2 stalks
Small chillies - crushed or chopped 10-15 chillies
Straw mushrooms - cut into bite size pieces 200 g.
Kaffir lime leaves - discarded the stem and torn into pieces 3 leaves
Fish sauce 3 tablespoons
Lime juice 2 tablespoons
Coriander - chopped 1/2 cups
Spring onion - chopped 2 stalks
METHOD
1. Put coconut milk and cream 1 cup into the pan bring to boiled.
2. Add ginza, lemongrass, shallots, chillies and mushroom then bring to boiled for 2 minutes.
3. Add chicken and simmer for 3 minutes (stir it sometime) then added 1 more cup of coconut cream bring to boiled.
4. Add fish sauce and kaffir lime leaves and bring back to boiled for 1 minute.
5. Add coriander leaves and turn off the heat then added lime juice and stir to combine.
6. Serve garnished with coriander and spring onion.
