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A lovely chicken curry, with ginger, lemongrass and chilli in a coconut milk sauce.
- Chop the onion, slice the green pepper into strips and chop up one chilli pepper. Fry together until soft.
- Chop up the chicken breasts and add to the pan. Cook through.
- Once the chicken is cooked, add one chicken stock cube to the pan (no water) and break it up in the juices from the chicken.
- Add ginger, lemongrass and a dash of thai fish sauce (hint: I use pre-prepared ginger and lemongrass in jars, so I can just use one teaspoon of each, rather than prepare them myself. If I use fresh ginger, I grate it).
- Add one can of coconut milk and heat through.
- Serve with a heaped serving of chopped iceberg lettuce and (if desired) some freshly chopped chilli sprinkled on top.
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