Tom kha kai (coconut)
From: Good Food Live
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Mini C's tempting Thai-style curry is oozing eastern promise and makes a sensational, speedy supper
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Ingredients
- 400ml coconut milk
- 100ml chicken stock
- 2 stalks Lemon grass, crushed
- 2.5 pieces galangal, finely chopped
- small handful Coriander, finely chopped
- 2 Thai lime leaves, roughly torn
- black pepper
- 1 tsp caster sugar
- juice 1 limes
- 300g Chicken breast, finely sliced
- 50g wild Mushrooms, finely sliced
- 2 small chillies, deseeded and finely chopped
- 1 tsp curry paste
To serve:
- 1 stalks Lemon grass, finely chopped
- 1 roasted chilli, finely chopped
- fresh coriander leaves
- plain boiled rice
Method
1. Heat a wok over a high heat and add half of the coconut milk and the chicken stock.2. Add the lemon grass, galangal and coriander. Stir in the lime leaves, season with a little salt and freshly ground black pepper and add the sugar and lime juice.
3. Stir in the chicken and wild mushrooms. Add the chillies and simmer for 5 minutes, until the chicken is cooked through. Taste, and adjust the seasoning if necessary.
4. Divide the curry between two warmed bowls and stir half a teaspoonful of curry paste into each. Garnish with chopped lemon grass, chopped roasted chilli and coriander leaves. Serve with rice.
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Latest Comment
Substituted salt for fish sauce. I suppose the taste depends on what kind of curry paste you use. I added the other half of the coconut milk at the end of the cooking time.