Friday, 17 May 2013

Tom Kai Gai (Recipes)

75 cl coconut milk 
1 1/2 tbsp chopped galangal 
1 stalk lemongrass froisée 
1 1/2 tbsp chopped shallots 
4 bird peppers cut into 2 
300g white sliced ​​chicken 
100g fresh mushrooms chopped 
1 tbsp sauce Fish 
2 lime leaves chopped stems removed 
1 1/2 tbsp lime juice 
coriander leaves in a saucepan, bring to a boil the coconut milk and stir. Boil then add the galangal, shallots, lemongrass and chilies. Bring to ébultion, and cook 5 minutes. Add the mushrooms, lemon juice and fish sauce. Continue cooking 5 mns. Sprinkle with cilantro and serve. 

No comments:

Post a Comment