Chicken and Coconut Milk
| Ingredients |
| 75 g. chicken or sea food (Veg: oyster mushroom) |
| 30 g. straw mushroom /oyster mushroom |
| 2 cups coconut milk |
| 3 fresh chillies /dried chillies |
| 1/2 onion, cut into quarters |
| 1/2 tomatoes, cut into quarters |
| 3 kaffir lime leaves |
| 1 lemongrass, sliced diagonally |
| 2 sliced galangal |
| 3 tbsp. lime juice |
| 3 tbsp. fish sauce (Veg: soy sauce) |
| 1 tsp. sugar |
| 1 finely sliced coriander |
| 1 finely sliced spring onion |
| Method |
| 1. Place the coconut milk in a pot over low heat. |
| 2. Add kaffir lime leaves, galangal and lemongrass. |
| 3. When boiling, add chicken and wait until the chicken is cooked. |
| 4. Add mushroom, large onion and tomato. |
| 5. Add fish sauce, sugar and lime juice according to taste. |
| 6. Serve into a dish and top with chopped coriander, spring onion and chillies. |
| Tips: |
| Coconut milk can be mixed half and
half with fresh milk for a better flavour. For seafood, add sweet basil after all the above (add about 7 leaves). |