- 5 C coconut milk
- 1 small chicken, boned
- 3 stalks lemon grass
- 3 pieces sliced galanga root
- 3 scallions
- 2 t cilantro
- 4 - 6 Thai or serrano chiles
- juice of 2 limes
- 3 T Thai fish sauce
- Cut the chicken into bite-sized pieces. Bruise the lemon grass stalks,
and cut them into 1" lengths. Finely chop the scallions, cilantro and chiles.
- In a saucepan, bring the coconut milk to a boil. Add the chicken, lemon grass,
and galanga root. Reduce the heat and simmer, uncovered, until the chicken is tender, about 15 minutes. Add the scallions, coriander and chiles. Bring almost to a boil, remove from the heat, stir in the lime juice and fish sauce, and then serve.
Adapted from The Original Thai Cookbook by Jennifer Brennan.