Ingredients Jump to Instructions ↓

  1. 2 Lemon grass stalk

  2. 3 T Siamese ginger; sliced

  3. 4 Garlic cloves

  4. 3 Peppercorns

  5. 7 Coriander roots

  6. 23 Shallots

  7. 4 c Coconut milk, medium-thick

  8. 1 lb Chicken, white; sliced

  9. 5 Red chilies (prik khee-nu); - minced

  10. 4 T Nam pla

  11. 4 T Lime juice

  12. 5 Krapau leaf; shredded

  13. 3 Cilantro sprig; chopped Wash lemon grass and trim root ends and tough layers. Slice bottom

  14. 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass,

  15. 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring

  16. 1 cup of coconut milk to boil and add lemon grass mixture. While

Instructions Jump to Ingredients ↑

  1. stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get hin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.


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