Ingredients Jump to Instructions ↓

  1. 2 tablespoons Oil

  2. 500 grams Boneless chicken breasts; skinned and thinly

  3. ; sliced

  4. cup MAGGI Coconut Milk Powder

  5. cup Warm water

  6. 1 1/2 teaspoon MAGGI Chicken Stock

  7. 2 smalls Fresh chillies; sliced

  8. 1 tablespoon Fish sauce

  9. 2 Lemon grass stalks cut into 3cm pieces OR teaspoon Grated lemon rind

  10. 1 teaspoon Grated fresh root ginger

  11. 250 grams Button mushrooms; cut in half

  12. cup Lime or lemon juice

  13. cup Fresh coriander leaves

  14. 1 Tomato; skinned and diced

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan. Add the chicken and cook over a moderately high heat until brown. Remove the chicken and set aside.

  2. Whisk the coconut milk powder and warm water together until combined.

  3. Add to the pan with the stock powder, chilli, fish sauce, lemon grass or rind and ginger. Cook over a moderate heat for 2 minutes.

  4. Add the mushrooms and chicken to the pan and simmer over a low heat for 5 minutes or until the chicken is cooked. Remove the lemon grass if desired.

  5. Add the lime or lemon juice, coriander and tomato. Cook for 1-2 minutes or until the sauce simmers.

  6. Serve immediately with rice.

  7. Converted by MC_Buster.

  8. Converted by MM_Buster v2.0l.


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