| 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 | 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 | T | Thai fish sauce |
| 5 | T | Lime juice, fresh |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 684
Calories From Fat: 423
Total Fat: 50.4g
Cholesterol: 39.7mg
Sodium: 206.6mg
Potassium: 1413.6mg
Carbohydrates: 43.3g
Fiber: 1.5g
Sugar: <1g
Protein: 25.6g