Cut the chicken fillet into fine strips. Finely chop the ginger and garlic and cut the spring onions with the greens into pieces no more than 3 cm in size. Fry the chicken strips in a pan heated with the oil over medium heat for approx. 5 minutes until golden brown and add the ginger, clove of garlic and spring onions, stirring for approx. 3 minutes. Add the coconut milk, season with salt and pepper - f e r t i g!
Basmati rice goes well with it.
I`ve already made it - without onions - with a Thai fish sauce and finely chopped green chilli pepper.
Can be prepared excellently for a party in -both- variants!