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2 cups chicken sliced
5 cups coconut milk medium thickness
1 cup sliced young galangal
8 cloves garlic
3 peppercorns
7 coriander roots
2 stalks lemon grass finely sliced
12 lime leaves (shredded)
4 tbsp fish sauce
3 sprigs fresh coriander (chopped)
6 chilies (crushed)
4 tbsp lime juice
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Method:
Pound half the amount of the galangal,
garlic, peppercorns, coriander roots, sliced lemon grass and shallots
to a paste. Bring 1 cup of coconut milk to a boil then add the paste.
Stir well and then add the chicken and keep stirring over medium heat.
Add remaining pounded ingredients and 4 more cups of coconut milk.
Bring to boil and simmer until chicken becomes tender. Season with
fish sauce, lime juice and crushed chilies. Sprinkle with shredded
lime leaves and chopped coriander. Serve.
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