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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Based on Jennifer Brennan's book, The Original Thai Cookbook
5 cups thin coconut milk
1 small chicken, sectioned and cut into bite-sized pieces (bone in)
3 stalks lemon grass, brised and cut into 1 inch lengths
2 teaspoon Laos powder (alangal)
3 green onions, finely chopped
2 tablespoon cilantro leaves, chopped
4 to 6 fresh serrano chiles, seeded and chopped
3 tablespoon nam pla
juice of 2 limes
I modified as follows, to allow for available ingredients, etc:
3 cups canned coconut milk, plus 3 cups water to make "thin" coconut milk
1 small chicken, deboned, cut into bite-sized pieces
1 large bunch fresh cilantro leaves, chopped
6 dried, small, oriental chillies (bitchin' hot)
2 teaspoon lemon grass, dried
In a sauce pan, bring the "thin" coconut milk to a boil. Add chicken pieces, lemon grass, and Laos powder. Reduce heat and simmer until chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When chicken is tender, add green onions, coriander leaves, and chillies. Bring heat up just below boiling. Remove pan from heat, stir in lime juice, fish sauce. Serve.