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Ingredients:
2 stalk lemon grass, bottom 6 inches only, sliced very thin
3 x Shallots, chopped
2 x Cloves garlic, coarsely chopped
4 slc Fresh galangal, very thin
10 stalk cilantro, stems only
10 x Black peppercorns
2 cup Chicken breast, no skin, no bone, R-T-C, cut into chunks
6 cup Thick coconut milk
5 tbl Thai fish sauce
5 tbl Lime juice, fresh
2 tbl Kaffir lime leaves, shredded
10 x Serrano peppers, minced
Method:
Using a mortar & pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems & peppercorns. Set aside. In a wok heat coconut milk until almost boiling, stir in paste you set aside earlier,mixing well. Add chicken chunks, stirring & cooking until almost done. Add fish sauce, lime juice, lime leaves, & serrano's, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed rice.