chicken breast fillets, cut
into thin strips
2 cups Coconut milk
1 cup Chicken stock
2 teaspoons Finely chopped red chili
2 tablespoons Fish sauce
1 teaspoon Soft brown sugar
1/4 cup Fresh
Use a sharp kitchen knife and slice the
galangal thinly. Mix the sliced galangal, coconut milk and stock in a
wok. Bring to the boil, 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 cilantro leaves and serve immediately. If you like, simple
garnish with the extra sprigs of cilantro.