RECIPES OF THAILAND

Ingredients

2 stalks

1 cup

4 cups

8

10

2 tbsp

3 small

3

2 tbsp

Lemon grass (cut into 1 inch pieces)

Water

Coconut milk

Chicken thighs (or 1 1/3 pounds chicken breast, diced)
Slivers galangal (ginger)

Fish sauce

Fresh chilies

Bergamot leaves (or lime zest)

Lemon juice

Spring onions (shredded) (for garnishing)

Chilies (shredded) (for garnishing)

1. Bring the water to the boil with half the coconut milk
2. Then add the chicken, lemon grass, galangal and 1 tbsp fish sauce
3. Simmer for about 20 minutes or until the chicken is cooked (Less cooking time will be required for diced chicken breast)
4. Stir in the remaining coconut milk and turn up the heat
5. As soon as it begins to boil, toss in the whole chilies and bergamot leaves
6. Stir, and remove from the heat
7. Serve in individual bowls
8. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.