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Ingredients :
1
Roasting chicken
10 slices Fresh galangal
400 ml Canned coconut milk
4 Coriander plants with roots
12 Black peppercorns, pounded
2 stems Lemon grass, thinly sliced
4 Fresh green chilies
1 teaspoon Salt or to taste
6 Kaffir lime leaves
1 tablespoon Fish sauce
Lime juice to taste
Method :
Cut the
chicken into joints, then chop the joints into bite-size serving pieces. Put chicken
and galangal into a saucepan. Set aside
half the can of coconut milk for adding later, and dilute the rest with
water to make 750 ml thin coconut milk. Add thin milk
to the pan with the chicken, add the well-washed and crushed coriander
roots, pepper, lemon grass, whole chilies, salt and lime leaves. Bring to the
boil over low heat. Simmer,
uncovered, until the chicken is tender. Add the thick
coconut milk, stirring constantly until heated through. Remove from
heat and stir in fish sauce and sufficient lime juice to give a piquant
flavor. Serve
sprinkled with chopped coriander leaves and with steamed rice served
separately.
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