Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 stalks lemon grass -- bottom 6 inches
-- only, sliced very
thin
3 shallots -- chopped
2 cloves garlic -- coarsely chopped
4 slices fresh galangal -- very thin
10 stalks cilantro -- stems only
10 black peppercorns
2 cups chicken breast -- no skin, no bone,
-- r-t-c, cut into
-- chunks
6 cups thick coconut milk
5 tablespoons thai fish sauce
5 tablespoons lime juice -- fresh
2 tablespoons kaffir lime leaves -- shredded
10 serrano peppers -- minced |
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 |
