1 tbsp oil
1 green chilli, chopped
4 tbsp butter
4 spring onions, finely sliced
25 gms coconut cream
150 ml chicken stock
800 gms boneless chicken thigh, cut into thin, long strips
Juice and rind of a lemon

Method:

• Dissolve coconut cream in chicken stock.
• Heat oil in a wok and saute the meat until it turns golden.
• Add green chilli and spring onions and cook for three minutes.
• Add the remaining ingredients and let them simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
• Serve hot.