I just love Thai food and this is another one of my South-east Asian cooking experiments. Yum.
A piece of ginger, cut into thin slices
A can of coconut milk (about 2 cups)
Patis (fish sauce)
1 tsp Brown sugar
1/4 cup Fresh coriander leaves
Add chicken breast into a pot of boiling water and bring to boil. Simmer for about 15-20 minutes. Scoop out chicken breast, let cool and shred into strips. Reserve stock, make sure it is at least 1 cup.
Heat oil in a casserole. Fry ginger until aromatic. Throw in the chicken strips and saute for a minute. Add patis and saute for another 2 minutes. Add in chicken stock and coconut milk. Bring to boil. Simmer for about 15 minutes, stirring occasionally. Stir in brown sugar and more fish sauce if necessary. Turn off the heat, add coriander leaves and serve right away. Add chili for extra zing!