large handful of coriander, roughly chopped
1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
½–1 lime, juice only
400ml tin coconut milk
1 tbsp soft dark brown sugar
good shake of Thai fish sauce or light soy sauce
1 tbsp vegetable oil
750g/1½lb skinless, boneless chicken chicken breast, cut into chunks
6–8 makrut lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)