600 g Chicken breast fillets, 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
Method:
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. Add the chicken and chili to the pan and simmer for 8
minutes. Add the fish sauce and sugar and stir to combine. Add the coriander leaves and serve immediately. Garnish with extra sprigs of coriander if you like.