Chicken with galangal in coconut milk

Chicken with galangal in coconut milk

Tom kha kai

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 cup thick coconut milk and 3 cups all-purpose coconut milk
or 1 x 400ml can coconut milk and 1 can water
500g chicken thigh fillets, cut the thai way
4cm piece fresh young galangal, peeled and cut into thick slices
2 stalks lemongrass, bruised with the side of a cleaver, cut into 5 cm lengths
1 coriander root, bruised
6 kaffir lime leaves, torn
2 tablespoons fish sauce, or more to taste
3-6 fresh small red chillies, bruised but not chopped, to taste
2 tablespoons lime juice, or more to taste
coriander leaves, for garnish

Method

  1. If you are using canned coconut milk do not shake the can before opening. Skim off 1 cup of the thick part at the top and keep aside. Put the chicken pieces into a wok or a saucepan, add the all-purpose coconut milk (and water, if using canned coconut milk), the galangal slices, lemongrass, coriander root, lime leaves, and 1 tablespoon fish sauce, stir and bring to the boil. Simmer until the chicken is tender, then add the thick coconut milk. Just before the liquid boils again remove the saucepan from the heat, and add the chillies, lime juice and more fish sauce to taste. Pour the contents into a serving bowl and garnish with coriander. On the table place a small bowl of fish sauce and some lime wedges cut attractively. Diners adjust their own seasonings to taste.
  2. To make a vegetarian version of this dish use sliced pumpkin and/or button or other mushrooms and baby corn in place of chicken.
Tags:
SBS
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