Boil 4 bone-in chicken breast cooked with onion, carrot, celery, herbs, salt and peppercorns.
Allow to cool, shred then place aside.
Strain the liquid and reserve for later.
In a saute pan heat 1 tablespoon of oil.
Saute 1 sliced onion for 2 minutes.
Add 3 cloves of garlic and sauté for another 2 minutes.
Season with 2 teaspoons each of lemongrass and fish oil, 1 tbl of brown sugar, 2 tbl of cilantro and 1or 2 finely diced thai chilies.
Saute until flavors blend, about 1 minute.
Add 2 cans coconut milk and approx 1 cup of the chicken stock (the reserved liquid).
More or less depending on the consistency.
Season with salt & pepper and serve with jasmine rice.