An entry from South-east Asia journal, by George Pembury
Chicken breast fillest 500g Coconut milk 1.25 litres Dried kaffir leaves 5 Sliced stem fresh lemon grass 1 2 tablespoons of lemon juice 1/2 teaspoon of sugar 2 tablespoons of fish sauce 2 teaspoons of chopped chilies Green Onions 5 Dried galangal 4 pieces
Cut the chicken into 1cm strips.
Combine coconut milk, leaves, galangal and lemon grass in pan, bring to the boil. Add chicken; simmer, uncovered, until chicken is tender
Stir in juice, sugar, sauce, chili and onions. Bring to the boil, simmer, uncovered, for 3mins and then serve.