| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Stalks lemon grass; bottom 6 inches only, sliced very thin |
| 3 |
|
Shallots; chopped |
| 2 |
|
Cloves garlic; coarsely chopped |
| 4 |
sl |
Fresh galangal; very thin |
| 10 |
|
Stalks cilantro; stems only |
| 10 |
|
Black peppercorns |
| 2 |
c |
Chicken breast; no skin, no bone, R-T-C, cut into chunks |
| 6 |
c |
Thick coconut milk |
| 5 |
tb |
Thai fish sauce |
| 5 |
tb |
Lime juice; fresh |
| 2 |
tb |
Kaffir lime leaves; shredded |
| 10 |
|
Serrano peppers; minced |
INSTRUCTIONS
Using a mortar & pestle or processor, make a paste of the lemongrass,
shallots, garlic, galangal, cilantro stems & peppercorns. Set aside. In a
wok heat coconut milk until almost boiling, stir in paste you set aside
earlier,mixing well. Add chicken chunks, stirring & cooking until almost
done. Add fish sauce, lime juice, lime leaves, & serrano's, stirring just a
few minutes more until chicken is fully cooked. Serve hot with steamed
rice.
NOTES : Nutritional Analysis per serving: 692 calories, 59 grams fat, 24
grams carbohydrates, 25 grams protein, 49 milligrams cholesterol, 573
milligrams sodium, 77 percent of calories from fat.
Recipe by: Thai Cooking School at The Oriental Hotel, Bangkok
Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 23, 1998
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