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

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