Dust chicken or fish with flour
Heat oil and stir-fry chicken to golden brown. Set aside
Add ginger, tomatoes, coconut cream, lemon leaf, 30ml chopped coriander, fish sauce and soya sauce to saucepan in which browning sauces are reserved
Simmer until slightly thickened
Add chicken and simmer for 5 minutes
Stir in another 30 mls fresh coriander
Serve with Basmati or Jasmine Rice and Stir-fried vegetables