Chicken (boneless, small cubes) 375 gms
Shangrila Hot Sriracha Sauce 1 cup
Shangrila Hot Habanero Sauce ½ cup
Fish sauce 6 tbs
Coconut milk 1 cup
Garlic clove (chopped) 1 tbs
Ginger 2 tbs
Chicken cubes 2 units
Sugar 4 tbs
Salt ½ tbs
Oil 8 tbs
Heat oil in a pan, and add chicken, fry for 2 to 3 minutes. Add garlic and ginger and fry for another 2 minutes. Then add chicken cubes, salt, sugar, coconut milk, Shangrila Hot Sriracha Sauce, Shangrila Hot Habanero Sauce, fish sauce and 2 cups of water, bring it to a boil and cook on slow heat for 10 to 15 minutes, serve sauce with plain boiled rice.
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