Spring, otherwise, didn’t do us much good so far. A constant change in weather from cold to warm and back is making us sniff and cough and it just doesn’t seem to go away. The sound of sniffing noses is driving me mad by now, probably aggravated by being less patient due to my own little cold attacks.
In a pan and over medium heat, bring chicken stock and coconut to a boil. Let simmer for 5 minutes, then add fresh chili, ginger, lemongrass and curry paste. Simmer for another 5 minutes.
Add chicken, bell pepper, broccoli and spring onions. Cook for 10 minutes.
Season with a tablespoon of lime juice and garnish with fresh cilantro. Ready to serve.