• 500 ml coconut milk
  • 4 lemon grass stalks, sliced diagonally
  • 4 slices of galangal
  • 3 red chillies
  • 4 coriander roots
  • 8 white beech (shimeji) or small button mushrooms, quartered
  • 5 cherry tomatoes, halved
  • 250 g boneless, skinless chicken breast, sliced into thin bite-sized pieces
  • 2 tbsp nam pla (Thai fish sauce)
  • 2 tbsp lime juice
  • Coriander leaves, to garnish


  1. 1

    Heat the coconut milk in a saucepan until it starts to boil. Add the lemon grass, galangal, chillies, coriander roots, mushrooms and tomatoes and stir for a minute or so.

  2. 2

    Add the chicken and stir continuously over a high heat for 8-10 minutes until the chicken is almost done, then season with the fish sauce and lime juice. 

  3. 3

    Stir over a high heat for another minute or so until the chicken is cooked all the way through. Garnish with coriander leaves and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2663kj 636kcal 32%
  • Fat 47.2g 67%
  • Saturates 38.9g 195%
  • Sugars 12.2g 14%
  • Salt 4.3g 72%

% of the Reference Intakes

Typical values per 100g: Energy 603kj/144kcal

Each serving provides

3.7g carbohydrate 0.5g fibre 7.9g protein

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