Thai Chicken recipe.
800ml Chicken Stock 800g Coconut Milk 2 tablespoons Galangal Paste 2 Lemongrass Stalks 8 Lime Leaves 500g Chicken Thighs 300g Oyster Mushrooms 6 Birds-eye Chillies 1 tablespoon Caster Sugar 5 tablespoons Fish Sauce Juice of 3 Lime To serve Coriander Leaves To serve Rice
step 1 Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through. step 2 Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required. step 3 Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.