Serves 4-6.

3/4 lb boneless chicken
3 tablespoon canola oil
2 14oz. cans coconut milk
2 cups water
2 or 3 tablespoons of minced ginger
4 tablespoons nam pla (thai fish sauce)
1/4 cup lime juice
2 tablespoons sliced scallions
1 tablespoon fresh chopped cilantro
Red chili powder (or cayenne pepper) to taste
1/2 teaspoon turmeric

Cut chicken into thin strips and saute in oil for 2-3 minutes until the chicken turns white.

In a pot, bring coconut milk and water to a boil. Reduce heat.

Add everything except the scallions and fresh cilantro. Simmer for 10-15 minutes, until the chicken is done.

Sprinkle with scallions and fresh cilantro and serve steaming hot.