1. |
Chop the onion, slice the green pepper into strips and chop up one chilli pepper. Fry together until soft. |
2. |
Chop up the chicken breasts and add to the pan. Cook through. |
3. |
Once the chicken is cooked, add one chicken stock cube to the pan (no water) and break it up in the juices from the chicken. |
4. |
Add ginger, lemongrass and a dash of thai fish sauce (hint: I use pre-prepared ginger and lemongrass in jars, so I can just use one teaspoon of each, rather than prepare them myself. If I use fresh ginger, I grate it). |
5. |
Add one can of coconut milk and heat through. |
6. |
Serve with a heaped serving of chopped iceberg lettuce and (if desired) some freshly chopped chilli sprinkled on top. |