Special Thai Chicken with Chiles

From the kitchen of Martin James – Copenhagen, Denmark

2 tablespoons oil
4 fresh red chiles, seeded and sliced
3 cloves garlic, sliced
500g (1 pound) chicken breasts, sliced
1 onion, sliced
2 tablespoons oyster sauce
1 tablespoon fish sauce (available from Asian food shops,
    alternatively use 2 tablespoon soy sauce)
1 tablespoon tamarind sauce
2 teaspoons brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
Juice of 1/2 lime
6 bunches coriander (fresh)

Heat oil in wok, add chiles and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.

Serves 4.