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Ingredients Jump to Instructions ↓

  1. 1 cn Coconut milk

  2. 4 c Chicken stock

  3. 1 md Chicken

  4. 1 c Whipping cream

  5. 4 sl Galangal

  6. 1 Lime or lemon pn Of chili powder Salt

Instructions Jump to Ingredients ↑

  1. A very simple one… Heat stock and add galangal, chili, whipping cream and coconut milk. Cut chicken up into bite size pieces. As soon as the mixture begins to boil, add the chicken pieces and squeeze in the lemon or lime juice and salt to taste. The trick is to add the chicken right when the mixture starts to boil. Don’t let the milk really boil. Cook the chicken for a very short time, about half a minute. Serves 6. NOTE: I must admit that when I typed this recipe, I missed the amount of coconut milk to use. The one can is a guess that’s how much I would use, at least on the first try. Posted by Stephen Ceideburg; February 6 1991. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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