Tom Kha Kai Thai Chicken With Coconut Milk |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I had my first tom kha kai in indonesia (not in thailand) and I order everytime I go to a thai restaurant here in taiwan, in some restaurant they use chicken breast but my thai fried uses chicken thigh, and it's fantastic Ingredients:
300 grams of, chicken thigh, cut into small pieces |
6 garlic cloves, minced |
3 shallots, minced |
2 whole chilli |
6 kaffir lime leaves |
1 cup cilantro/ coriander leaves and roots, finely chopped |
2 stalks lemon grass, bruised |
1 piece of galangal, brused |
pinch of white pepper |
pinch of salt |
1 can coconut milk |
5 tbs of fish sauce |
5 tbs of lime juice |
1 grated lime zest |
Directions:
1. with 1 tbs of oil saute garlic, shallot, until fragant
2. add Kaffir lime leaves, chopped cilantro/ coriander, lemon grass, and galangal
3. add the chicken pieces, stir until chicken changes colour
4. add coconut milk, fish sauce, salt and pepper, keep stirring for around 15 minutes, taste if your chisken is tender add chilli
5. stir in the lime juice and zest, serve
|
|