Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Lemon grass; stalks
3 tb Ginger, Siamese; sliced
4 Garlic clove
3 Peppercorns
7 Coriander roots
23 Shallots
4 c Coconut milk; medium-thick
1 lb Chicken, breast; sliced
5 Chilies, red; minced
4 tb Fish sauce (nam pla)
4 tb Lime juice
5 Kaffir lime leaves; shredded
3 Coriander sprigs; chopped

The red chilies are also known as "prik khee nu". Wash lemon grass
and trim root ends and tough layers. Slice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs.

To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
water. Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get thin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as
before. For coconut cream, refrigerate first pressing and cream will
rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups
thick milk, of which 6 tablespoons is cream.

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