Andy FentonTam 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