Preparation:
Using a mortar and pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems and 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 and cooking until almost done. Add fish sauce, lime juice, lime leaves, and serrano's, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed ric |