Summary

Ingredients

• 1 ¼ liter coconut milk, thin
• 25 g shallot (s), finely chopped
• 15 g alanal (Ka), thinly sliced
• 2 stalks lemongrass, cut cm in size
• 6 small chilli pepper (s), red, fresh
• 3 kaffir lime leaves, torn into small pieces
• 1 teaspoon salt
• 300 g chicken breast fillet (s), cut crosswise into 5 mm thick slices
• 200 g oyster mushrooms, fresh, cleaned
• 2 tablespoon lime juice or lemon juice
• 0.5 tablespoon ½ fish sauce
• 3 tablespoon coriander greens, plucked into 2 cm pieces

Print Recipe Pin Recipe

Instructions

1. Pour the coconut milk into a wok or saucepan and bring to a boil. Add shallots, galangal, lemongrass, chili peppers, kaffir lime leaves and salt. Bring to the boil again, then add the chicken and bring everything back to the boil. Add the mushrooms and cook the contents of the pot for another 2 minutes. Remove from the heat and stir in the lime juice, fish sauce and the coriander greens. Serve in bowls.