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2 cans coconut milk
2 cups chicken stock
4 red chilies , diced
1 inch fresh galangal root, thinly sliced
1 piece fresh ginger, minced
2 chicken breasts, thinly sliced
1 cup sliced mushrooms
1 stalk chopped lemongrass
10 kaffir lime leaves, thinly sliced
1 cup chopped fresh coriander
3 tablespoons lime juice
2-3 tablespoons fish sauce
2 tablespoons brown sugar
Method
Bring coconut milk and broth to a medium boil, add the galangal, ginger, and chilies and simmer for 10 minutes. Add the chicken and stir occasionally until the chicken is still tender but cooked through.
Add mushrooms, lime leaves, and lemongrass.
When you are ready to serve, turn off the heat, and add brown sugar, lime juice, fish sauce, then stir well.
Top with fresh coriander and serve with rice.
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