500 grams Chicken breast halves cut into bite size
12 Champingons sliced in half
250 ml Thick Coconut Milk
500 ml Medium thick coconut milk from ¼ coconut
2 Tomatoes cut 1 cm wide
4 cloves Garlic peeled, finely sliced
6 Shallots peeled, finely sliced
2 cm Galangal peeled and crushed
1 stalk Lemon Grass cut into 10cm lengths and bruised
2 Kaffir lime leaves
2 Salam leaves
2 Red chili seeded, sliced finely
1 Onion cut in half and slice finely
1 Lime for freshly squeezed lime juice
Salt to taste
Bring medium thick coconut milk and chicken to the boil; add galangal, garlic, shallot, and fragrant lime leaves, lemon grass and boil rapidly for several minutes.
Turn down the heat to low and add tomatoes, champingons, onion and chillies, salt, lime juice, thick coconut milk and simmer for another minute. Taste to see if more lime juice is needed.
Served garnished with chopped Asian basilica leaves or coriander leaves.