• 2 lemon grass stalks
  • 400 ml (14 fl oz) can coconut milk
  • 1 teaspoon ready-chopped garlic
  • 2 teaspoons ready-chopped ginger
  • 2 teaspoons ready-chopped red chilli
  • 2 teaspoons palm sugar or soft brown sugar
  • 6 kaffir lime leaves
  • 2 teaspoons Thai fish sauce
  • 500 g (1 lb) chicken stir-fry strips
  • 2 tablespoons lime juice
  • handful of fresh coriander or holy basil leaves

Remove the tough outer leaves from the lemon grass and chop the core into 2.5 cm (1 inch) pieces. Place in a large saucepan with the coconut milk, garlic, ginger, chilli, sugar, lime leaves and fish sauce.

Bring to the boil and reduce the heat to a simmer. Add the chicken, partially cover with a lid and cook gently for 6–7 minutes.

Stir in the lime juice and herbs and serve immediately.

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