| Serves: 4
Cooking time (approx.): minutes
300 gram(s) boneless chicken (kai) cubes
1 cup(s) mushrooms (hed) sliced
2 cups(s) coconut milk
2 tablespoon(s) shredded ginger (khing)
2 teaspoon(s) lemon grass (takhrai) chopped
2 tablespoon(s) young galangal (kha on) sliced
4 tablespoons galangal (kha) sliced
4 fresh red chillies (prik khi nu daeng) chopped
2 tablespoon(s) fish sauce (nam pla)
4 tablespoons lemon (manao)juice
1 teaspoon(s) chilli oil
1 tablespoon(s) coriander leaves (pak chi)
salt to taste
- Pour the coconut milk in a pan and heat for about 2 minute(s).
- Add chicken, mushrooms, ginger, lemon grass, galangal, young galangal, red chillies, lemon juice and fish sauce. Mix well. Boil on medium level for about 6 minutes and put off the flame.
Serve hot topped with chilli oil and coriander leaves. |
