1 c. sliced chicken breast
2 c. coconut milk
2 tbsp. nampla (fish sauce)
2 tbsp. lemon or lime juice
1 tbsp. sliced kha
1 tbsp. pounded chili & coriander leaves

Cook chicken in coconut milk. Add sliced kha. Cook until chicken is tender. Pour in serving dish. Season with nampla and lemon juice. Sprinkle top with chili and coriander leaves. Serve hot.