Chicken with lemongrass & coconut - Rest Less

Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemongrass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves (Barts is very good)
• 1 fresh red chilli, chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts, cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice, cooked following pack instructions, to serve