The nice thing about wok dishes is that they are quick to make. This Thai variant tastes delicious. You can adjust the strength with more chili, if you like it a little hot.
Heat oil in a frying pan or wok over medium-high heat, and fry 4 chicken fillets in strips until they start to get a golden color. Add 1 onion in strips, 2 finely chopped garlic, 1 finely chopped chili, 3 finely shredded spring onions and 1 tablespoon grated ginger. Pour on 1 box of coconut cream and 2 dl chicken broth. Bring to the boil, and add 2 tablespoons of fish sauce and the juice of 1 lime. Let it cook for approx. 5 minutes. Stir in finely chopped coriander and serve with rice.