1.5 kg roasting
2 1/2 cups
thin coconut milk
1 cup thick coconut milk
coriander roots, crushed
thinly peeled lemon rind
leaves from lemon
lemon juice to taste
tablespoons finely chopped fresh coriander leaves
Fill a bowl with hot water and soak the laos for 30 minutes. Cut chicken into
pieces and put into saucepan with thin coconut milk, laos, pepper,
coriander roots, lemon rind, chilies (whole), salt and citrus leaves.
Bring slowly to the boil and simmer, uncovered, until chicken is tender,
stirring occasionally. Add thick coconut milk and stir constantly until it
returns to the boil. Remove from heat and stir in the fish sauce and lemon
juice. Serve in a deep dish or bowl with chopped coriander leaves on top.
Accompany with white rice.