Classic pairing of coconut and cilantro with lemongrass, kaffir lime leaves, Thai chilies, galangal root, and, of course, chicken.
3 1/2 cups coconut milk
1 cup water
2 tbsp fresh galangal root, sliced
1 fresh lemongrass stem, cut into 1-in lengths
4 kaffir lime leaves, torn in half
2 fresh Thai chiles, halved
1 lb chicken, skinned, boned, and diced
1 tsp salt
3 tbsp fish sauce
1 tsp palm sugar
1/3 cup fresh lime juice
2 tbsp roughly chopped cilantro leaves
Preparation: Pour the coconut milk and water into a saucepan and bring to a boil over medium heat. Reduce the heat, add the galangal, lemongrass, kaffir lime leaves, and chile halves. Cook for a few minutes longer, stirring occasionally. Now add the chicken, salt, fish sauce, sugar, and lime juice. Cook until the chicken is done. Serve sprinkled with cilantro leaves.
Prep Time: 15 minutes Cook Time: 20 minutes