Tam Yam Gai

Suitable for 4 main courses or 8 starter portions

Ingredients

  • 2 lemon grass stalks, bottom 6 inches only and sliced very thin
  • 3 shallots (chopped)
  • 2 cloves of garlic (chopped)
  • 4 slices of fresh galangal - very thin
  • 10 coriander stalks (stems only)
  • 10 black peppercorns
  • 4 chicken breast
  • 500ml chicken stock
  • 3 tins of thick coconut milk
  • 5 tbsp thai fish sauce
  • 5 tbsp lime juice
  • 8 kaffir lime leaves (shredded) or zest of 2 limes
  • 10 sweet chilli peppers (minced, no seeds)

Method

  • Using a pestle and mortar or processor, make a paste of the lemon grass, shallots, garlic, galangal, corinader stems and peppercorns
  • Set aside
  • Heat coconut milk until almost boiling, stir in paste well.
  • Add diced chicken and cook until almost done
  • Add fish sauce, lime juice, kaffir lime leaves and chilli and stir until chicken is fully cooked
  • Garnish with chopped coriander and julienne of fresh galangal

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