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Categories:
chicken herbs Lemon Grass Kaffir Leaves shallots Red Chili Peppers scallions fish sauce lime juice chicken broth coconut milk cilantro
Viewed: 92 - Published at: 3 years agoIngredients
- 1/2 lb. Chicken Breast meat
- Herbs and Spices
- 2 Stalks Fresh Lemon Grass
- 2 Kaffir Leaves
- 2 Whole Shallots
- 2 Dried Red Chili Peppers
- 2 to 4 Slices 2 Tbsp. Galangal Root (Laos Root)
- 1/4 c. Scallions 1 inch long
- 2 Tbsp. Fish Sauce
- 2 Tbsp. Lime Juice
- 1 Tbsp. Chili Paste
- 2 c. Chicken Broth
- 2 c. Coconut Milk
- 1/4 c. Cilantro
Method
- Cut up the chicken meat either diced or in strips, chop lemon grass and kaffir leaves in food processor or hand chop finely. Cut the shallots to 1/4 inch strips, cut scallions to 1 inch pieces, chop cilantro with stems, no roots.
- Peel and slice the galangal root in thin strips 1/2 inch long.
- Heat pan on medium, add the kaffir, lemon grass, shallots, whole dried chilis, and galangal, stir until light brown.
- Add the chicken broth and increase the heat to high and bring to a boil.
- Add chicken, coconut and milk, fish sauce and 1/2 teaspoon chili paste.
- Add the chili paste in increments and taste before adding the second half.
- Heat almost to boiling, remove from the heat, add lime juice, cilantro and scallions.
- Serves 4.
