3 cups Aroy D Brand coconut milk
2 cups chicken stock
4 tbsp Coconut Tree Brand frozen chop lemon grass
1 inch Coconut Tree Brand frozen galangal, thinly sliced
10 black peppercorns, crushed
10 Cock Brand kaffir lime leaves, torn
11 ounces boneless chicken, cut into thin strips
1 ½ cups button mushrooms
5 tbsp Aroy D Brand canned baby corn
4 tbsp lime juice
3 tbsp Cock Brand Fish Sauce
2 Coconut Tree Brand red chillis, chopped, to garnish
Chopped scallions, to garnish
Cilantro leaves, to garnish

1. Grind the onion quarters, garlic, chilli, shrimp paste, nuts, galangal and sugar to a paste in a food processor or with a mortar and pestle.
2. Bring the coconut milk and chicken stock to a boil. Add the lemongrass, galangal, peppercorns and half the kaffir lime leaves, reduce the heat and simmer gently for 10 minutes.
3. Strain the stock into a clean pan. Return to the heat, and then add the chicken, button mushrooms and baby corn. Cook for about 5-7 minutes or until the chicken is cooked.
4. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
5. Serve hot, garnished with red chillis, scallions and cilantro.