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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Stalks lemon grass; bottom 6 inches only, sliced very thin |
| 3 | Shallots chopped |
| 2 | Cloves garlic finely chopped |
| 4 Scheibe | Fresh galangal; very thin |
| 10 | Stalks cilantro; stems only |
| 10 | black peppercorns |
| 2 Tasse | Chicken breast; no skin, no bone, R-T-C, cut into chunks |
| 6 Tasse | Thick coconut milk |
| 5 Esslöffel | Thai fish sauce |
| 5 Esslöffel | lime juice fresh |
| 2 Esslöffel | Kaffir lime leaves; shredded |
| 10 | Serrano peppers; minced |
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Using a mortar & pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems & peppercorns. Set aside. In a wok heat coconut milk until almost boiling, stir in paste you set aside earlier, mixing well. Add chicken chunks, stirring & cooking until almost done. Add fish sauce, lime juice, lime leaves, & serrano's, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed rice.
grams carbohydrates, 25 grams protein, 49 milligrams cholesterol, 573 milligrams sodium, 77 percent of calories from fat.
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