Slice the chicken into
strips. Chop the galangala, lemon grass and/or ginger
root into 'medalions'. Slice the mushrooms and chop bell
pepper into 3/4" squares.
---Place Curry Paste and sugar in stock pan, add some of
the chicken stock, stir in. Add remaining stock and
bring to the boil. Next add the lemongrass, galangala,
lime leaves and the chilli. Allow to simmer for 20-30
minutes. Remove the medalions and leaves (or make sure
your guests know they are not that good to eat).
---Add the chicken and bell peppers and cream and allow
to cook for 5-10 minutes.
Finally add the coconut milk
and remaining ingredients and simmer for 10 minutes.
Before serving sprinkle with fresh chopped cilantro and
/ or mint
