Ingredients:
- 2 tablespoons peanut oil
- 8 boneless and skinless chicken thighs cut into one inch cubes
- 3 cloves garlic, minced
- 1 tablespoon powdered lemon grass or 3 tablespoons frozen prepared lemongrass
- 1 tablespoon crush curry leaves
- 3 lime leaves or zest of one lime
- 3-4 Thai or Serrano chilies, chopped
- 1 shallot, sliced in half and then into thin slices
- 1 tablespoon grated ginger or ginger paste
- 1 cup chopped cilantro (divided use)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground white pepper
- ½ cup cream
- ½ cup water
- 3 tablespoons fish sauce (available at your supermarket or at Asian food stores)
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 can coconut milk
- ¼ cup chopped green onion (green parts only)
- ¼ cup Thai basil chiffonade
Directions:
Heat a large skillet and add the peanut oil. Over medium heat, add the shallot, garlic, lemon grass, curry leaves, lime leaves, chilies, grated ginger, coriander, cumin, and white pepper. Sauté for 3-5 minutes until fragrant. Add the chicken thighs, cream and water and simmer uncovered for 10-15 minutes until cooked through. Stir occasionally for even cooking.
Add the fish sauce, limejuice, sugar and coconut milk. Simmer uncovered for an additional ten minutes. Add the green onion and basil. Serve over rice.
Serves 6
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