Chop up two sticks of lemongrass and grind into paste. Grate ginger and mix. Makes approx 2 tbsp.
slice 1 carrot and squash into chunks. Keep in one bowl together.
Slice other carrots into thin slices, halve the green beans and prepare any other veggies into another bowl. Is using leafy green, keep separate to add just at the end.
Heat oil in a pan and cook pastes with garlic for 3 mins.
Add stock cube and some water. Add cans of coconut, tbsp of soy, 2 tbsp oyster, 2 tbsp sugar. Bring to simmer.
Chop chicken and add to pan to cook. Removed when fully cooked.
Let the sauce simmer for 20mins until thickened to taste.
Add chunky veggies for 10mins to soften.
Add rice and 1.75 cupa water and bring to boil. Cover and simmer for 10mins.
Add chicken and other veggies to the pan (leaving out the leafy greens)
When everything is ready to eat, add leafy greens to soften/wilt.
