1 small onion, sliced thinly

2 stalks baby lemongrass, chopped finely

1 tsp garlic minced

1 tsp ginger minced

750g chicken breast or thigh, trimmed and sliced thinly

100ml coconut milk

2 tbsp kecap manis (Indonesian sweet soy sauce)

1 large mango, skinned, seeded and sliced

Voodoo Moon’s GOLDEN DRAGON Mango, habanero & lemon myrtle salsa to taste (optional!)

Salt to taste

In a hot wok, sauté the onion, lemongrass, garlic & ginger until soft and translucent.  Add the chicken and cook until coloured off all over.  Add the coconut tamarind sauce and bring to a gentle simmer.  Add the mango slices and chilli (if using), mix in well, and serve over rice with coriander sprigs to garnish.