| 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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