INGREDIENTS
2
Bird eye chillies
2
Chicken breasts, skinless
1 handful
Baby-leaf spinach
200 g
Chestnut mushrooms
1
2.5cm piece Ginger, root
200 g
Green beans
2
Limes, juice of
3
Spring onions
200 g
Tenderstem broccoli
4
Tomatoes
1 l
chicken stock
1 tbsp
Tamarind paste
1 tbsp
Thai fish sauce
a handful of coriander, leaves and stalks separated
1
stalk Of lemongrass, halved and bashed