Ingredients:
5 cups coconut milk
1 oz shallot, finely chopped
½ oz galangal, sliced thinly
2 stalks lemon grass, cut into 2 cm pieces
6 fresh small whole red chillies
5 kaffir lime leaves, torn into small pieces1 teaspoon salt
1 cup boneless chicken breast, cut into bite-sized
½ cup fresh mushroom (oyster mushroom if available)
2 tablespoons lime juice½ tbsp fish sauce
3 tablespoons coriander leaves
1 oz shallot, finely chopped
½ oz galangal, sliced thinly
2 stalks lemon grass, cut into 2 cm pieces
6 fresh small whole red chillies
5 kaffir lime leaves, torn into small pieces1 teaspoon salt
1 cup boneless chicken breast, cut into bite-sized
½ cup fresh mushroom (oyster mushroom if available)
2 tablespoons lime juice½ tbsp fish sauce
3 tablespoons coriander leaves
Instructions:
1. Pour the coconut milk into a pan and bring to a boil. Add the chicken, cook until is done.
2. Add the shallot, galangal, lemon grass, chili, lime leaves, salt and mushrooms, then bring it to boil for 5 minutes.
3. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves.
2. Add the shallot, galangal, lemon grass, chili, lime leaves, salt and mushrooms, then bring it to boil for 5 minutes.
3. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves.
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