| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Fresh food, New | 8 | servings |
INGREDIENTS
| 4 | Chicken breasts | |
| 4 | Thighs | |
| 4 | Legs | |
| 8 | Shallots; very finely chopped | |
| 2 | tb | Fresh ginger grated |
| 1 | tb | Chopped Thai chillies |
| 2 | tb | Chopped lemongrass |
| 1/2 | tb | Grated galangal |
| 6 | Cloves garlic; finely chopped | |
| 1 | tb | Ground turmeric |
| 1 | l | Coconut milk |
| 1/2 | l | Chicken stock |
| 10 | Kaffir lime leaves; shredded (10 to 15) |
INSTRUCTIONS
1 To brown the chicken: Pan fry the chicken until golden brown, remove and set aside. 2 To fry the remaining ingredients: Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours. Add the pan-fried chicken. 3 Finally, add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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