INGREDIENTS
225 g/1/2 lb boneless chicken, thinly sliced
500 ml/2 cups coconut milk
500 ml/2 cups chicken stock
225 g/1/2 lb mushrooms, thinly sliced
1 stalk lemongrass, pounded and cut into 5cm(2″) lengths
12 thin slices of galangal
3 kaffir lime leaves, torn into small pieces
2 cloves garlic, crushed
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp fish sauce
3 Tbsp fresh lime juice
1 spring onion or scallion, thinly sliced
1 sprig fresh cilantro, finely chopped for garnish
2 fresh chilies, sliced (optional)
PREPARATION
Place chicken, 250 ml/1 cup of the coconut milk, and stock in a large saucepan and bring to a boil over medium heat. Add lemongrass, galangal, lime leaves garlic, salt and pepper and bring to a boil again. Reduce heat to low and cook until the chicken is tender, about 15 minutes, stirring occasionally.
Add mushrooms and cook for another 5 minutes. Then stir in remaining coconut milk and remove from heat. Lastly, stir in fish sauce, lime juice, spring onion, and chilies if desired. Garnish with cilantro and serve hot.
NOTE
This dish can also be made with fresh or fried firm tofu.
This is a good dish to serve with drinks. It’s great with cold beer or with wine.
Ingredients
500 grams skinned chicken breast           1 cup vegetable oil
100 grams cashew nut                           1 tbsp sesame oil
200 grams straw mushroom                   2 tbsps oyster sauce
100 grams spring onions                        1 tbsp light soy sauce
1 onion                                               1 tsp ground pepper
5 dried jalapeno chillies                       1 tbsp Thao flour
2 tbsps cornflour Â
Preparation
1. Rinse the chicken breast and chop them into half inch squares. Marinate with light soy sauce, cornflour, ground pepper and sesame oil. Place in the fridge.
 2. Chop the dried jalapeno chillies into half inch lengths. Fry until the color changes to dark red. Keep them with cashew nuts for garnishing before serving.
3.Rinse the straw mushrooms, onions and spring onions. Cut them to appropriate size.
4. Heat the vegetable oil in the pan. Fry the chicken until its cooked. Place it on the plate.
5. Use another pan to heat the vegetable oil. Add the straw mushroom, onion, spring onion and pre-cooked chicken. Season with light soy sauce. Dissolve the thao flour and add it in the pan. Stir-fry until mixed well.
6. Before placing it on the dish add a little more vegetable oil to prevent the mixture from sticking to the pan and to give it an appetizing sheen. Garnish with the fried, Dried Jalapeno chillies and cashew nuts.