Thaiwok with chicken

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.