1 green chilli finally chopped
11/2 inches of root ginger grated
1 stick of lemon grass cut into 3
1 tbsp Thai green paste
1 tbsp Olive oil
12oz of chicken fillets cut into bite size pieces
1 tbsp Thai fish sauce
1 tin Coconut milk
1 tbsp soy sauce
12 oz Cooked pealed prawns
Chopped fresh coriander.
Heat olive oil and throw into pan mushrooms followed by chilli and ginger cook for 2 minutes next put in Thai green paste cook for a further minute. Then add all wet ingredients together with chicken and prawns. Bring to a light boil and simmer for 8 minuets.
Just before serving I drizzled a splash more olive oil into the mixture and Bouillon Chicken stock to just slightly thin out the coconut milk and help with colour.
Garnish with chopped coriander or parsley and serve with some nice basmati rice from the rice cooker, never has a labour saving device been so loved in our house.