Start out with coconut milk — canned or boxed — put in large saucepan or pot, medium heat. Amount of coconut milk will depend on how much chicken or vegetables you want to cook. You don’t need to have the chicken or veggies completely submerged, but you want them submerged enough that they cook evenly. Important: Do not boil. It’s a dish that cooks slowly, adjust heat if needed. Stir slowly, occasionally, in one direction.
Add sliced ginger, galangal, and lemongrass to flavor.
Then chicken breast slices (if using other cuts, count on a bit longer cooking time).
Then sliced onion and mushrooms.
Add tomato (optional but nice), kaffir lime leaves (use lime zest if you can’t find kaffir lime), and salt and/or fish sauce.
Finish off with cilantro, Thai chilies (left whole or sliced, as you wish), and lime slices.
If you want a vegan/vegetarian dish, omit chicken, and use your favorite “meaty” vegetables instead — eggplant and mushrooms are my personal favorites. Firm tofu is another good option.
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