Looks impressive, right? I threw this together in ten minutes flat using exactly one pot, one knife and one cutting board. And you can, too!
Put two to three cups of full-fat coconut milk into a pot, throw a couple of kaffir lime leaves in and some dried or fresh galangal slices (don’t hold back, they just serve to infuse the coconut milk with flavour) and wait for it to simmer. If you happen to have a lemongrass stalk on hand, pound it with the back of your knife and throw it in as well, it’s not essential though. In the meantime, cut a chicken breast against the grain into bite-sized pieces and poach in the simmering liquid. Add salt, 2 tbsp fish sauce, 2 tbsp lime juice, maple syrup or sugar to taste – not too much, perhaps 1 tsp – and add a sliced dried or fresh chili. Leave it to simmer until the chicken is done which depending on the size of the pieces works out to around five to ten minutes. Serve with fresh coriander and some bread or rice.
The book you can barely see in the background is “the perks of being a wallflower”, by an author whose name I can’t pronounce, and is very enjoyable. Just thought you might want to know.