1 tsp Sesame oil
1 tsp coconut oil + dash of water
4 Garlic cloves
1 Lemongrass Stick (sliced in 3)
1 Large onion
2 large tomatoes (sliced and diced)
1 Green or Red Chilli (de-seeded, sliced)
1 TBS Tamari sauce
1 tsp fish / oyster or veggie sauce (optional)
1 tsp galangal paste (or 1 inch of fresh sliced)
1 Tin Organic Coconut Milk
1 tsp Agave Nectar
4 skinless & boneless Chicken Thighs (diced) you can replace chicken with tofu or additional vegetables for an equally delicious veggie option
10 Button Mushrooms
2 Spring onion (roughly sliced)
2 Handfuls of fresh Coriander (chopped)
1/2 Lime (1/4 for juice and 1/4 for wedge garnish)
Heat both oils in a sauce or soup pan with a dash of water
Add Chilli, lemongrass, garlic and onion to the hot oil and shallow fry -add a dash more water to steam fry and prevent burning.
Add Tamari, galangal and continue to fry until fragrant.
Add coconut milk, optional fish sauce, juice of 1/4 lime and Agave – bring to the boil
Add chicken and bring back to simmer, after 5 mins add all remaining veggies and simmer for 40mins. Serve garnished with coriander and lime.