Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
4 cloves | Garlic |
4 tablespoons | Green onion -- chopped |
1 \N | Lemon grass -- cut up |
1 teaspoon | Ground black pepper |
1 teaspoon | Red curry paste |
2 \N | Green chilies -- chopped |
4 \N | Kaffir lime leaves |
1 slice | Galanga (kha) -- 1\" pc |
3 cups | Water |
1 pounds | Chicken breast halves |
\N \N | Withou |
2 tablespoons | Cornstarch |
14 ounces | Coconut milk |
¼ cup | Fish sauce -- (nam pla) |
15 ounces | Straw mushrooms |
⅛ cup | Fresh lime juice |
Recipe by: In a medium pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, green chilies, kaffer leaves and galanga for 2 minutes. Add the water and bring to a boil. Coat the chicken with cornstarch and add it to the soup. Cook for 4 minutes.
Add the coconut milk, mushrooms, fish sauce, lime juice and simmer for 2 more minutes. Garnish with fresh coriander.
Recipe By :