3 Tablespoons coconut oil
2 14 ounce cans coconut milk
2 cups water
2 Tablespoons minced fresh ginger root
4 Tablespoons Thai fish sauce
1/4 cup fresh lime juice
1/4 teaspoons cayenne pepper
1 teaspoon sugar or coconut sugar
3/4 teaspoon ground turmeric
2 or 3 green onions thinly sliced
Fresh chopped cilantro
Cut chicken into thin strips and in a large saucepan, sauté in coconut oil for 2-3 minutes, or until chicken turns white. Add coconut milk and water and bring to a boil. Reduce heat and add ginger, fish sauce, lime juice, cayenne, sugar, and turmeric. Simmer until the chicken is done, about 10 minutes. Adjust seasoning adding more cayenne if necessary. Sprinkle with fresh cilantro and sliced green onions.