Ingredients
:
50 g Real
Thai Coconut Ginger Paste
3 cups Real
Thai Coconut Milk
2 cups Water
500 g Chicken
breast fillets, cut into large bite-size cubes
1 can
Straw mushrooms, drained
2 stalks Fresh lemon
grass, cut into matchstick size pieces or
1 tsp dried
lemon grass, soaked in hot water until
soft
4 slices
Fresh galangal (Thai ginger), sliced
1 piece
Fresh coriander (cilantro) root, bruised
4 leaves Kaffir lime
leaves, shredded
3 chili
Red chili, seeded and chopped
2 tbsp
Thai fish sauce
2 tbsp
Lemon juice
Optional garnish: Fresh coriander (cilantro)
leaves
Cooking Instruction :
1. Place Real Thai coconut milk and water
in a wok and bring to boil over a medium
heat.
2. Add Real Thai coconut ginger paste, chicken
(favor meat) then simmer for 6 minutes.
3. Stir-in chili, fish sauce, and lemon
juice until you get just the taste you like.
4. To serve, ladle into bowls and scatter
with coriander (cilantro) leaves.
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