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2 Lemon grass, stalks
4 garlic clove
7 Coriander roots
4 c coconut milk, medium-thick
5 Chilies, red, minced
4 tb Lime juice
3 Coriander sprigs, chopped
3 tb Ginger, siamese, sliced
3 Peppercorns
23 Shallots
1 lb chicken, breast, sliced
4 tb Fish sauce (nam pla)
5 Kaffir lime leaves, shredded
The red chilies are also known as "prik khee nu". Wash lemon grass and trim
root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of
this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic,
peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to
boil and add lemon grass mixture. While stirring, reduce heat to medium and
add chicken, remaining coconut milk, ginger slices and lemon grass. Bring
to boil, reduce heat, and simmer uncovered until chicken is tender. Season
with chilies, fish sauce and lime juice. Decorate servings with lime leaves
and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen
grated coconut with water. Strain through double cheesecloth, pressing out
all liquid. This is thick coconut milk. To get hin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as before.
For coconut cream, refrigerate first pressing and cream will rise to top.
Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6
tablespoons is cream.
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