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- Slice the chicken breast and dice the small onion. Heat up the wok oil in a frying pan. Fry garlic, ginger, chilies and lemon grass for a minute at medium heat. Add chicken breast, onion, sugar and a dash of salt and mix it in carefully.
- Let the mixture braise under cover for 10 minutes at medium heat until the onions are glazed, stirring occasionally. Add the coconut milk and red curry paste and bring to the boil, stirring occasionally. Reduce heat and allow the mixture to simmer for 15 minutes without cover until the chicken meat is done.
- Add the Chop Suey Vegetables and salt to taste.
Serve with Shan'shi egg noodles or rice.