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Ingredients
8 small red dried chilies
2 slices dried laos or galangal
2 tablespoons fresh lemongrass (see Tip)
1 tablespoon ground cardamom
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon shrimp paste
1 tablespoon black peppercorns, crushed
2 tablespoons chopped shallots
2 chicken breasts, split, skinned, boned and cut in thin strips
2 tablespoons peanut oil
12 ounces unsweetened coconut milk (see Tip)
1 lime leaf, slivered, or ½ teaspoon grated lime rind
1 teaspoon Vietnamese fermented fish sauce, nuoc mam
Steamed rice
Nutritional analysis per serving (6 servings)
6 grams carbs; 70 milligrams cholesterol; 281 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram fiber; 142 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the chilies and the laos with hot water and soak about 30 minutes, until soft. Place the chilies and one piece of the laos in a food processer or blender along with the lemon grass, cardamom, cumin, coriander, shrimp paste, peppercorns and shallots. Process to a fine paste.
- Step 2
Heat a large skillet and add the oil. Add the curry paste, saute a minute or two, then add the chicken strips and stir-fry to separate the chicken pieces. Add the coconut milk. Stir in the remaining piece of laos, the lime leaf and fish sauce. Simmer, stirring, until the chicken is cooked through. Serve with steamed rice.
Dried lemon grass, soaked in water, can be substituted for fresh, and if laos is not available, fresh ginger can be substituted. Unsweetened coconut milk is also sold in health-food stores.
Private Notes
Comments
Lime rind? The green part or the white part, too? Regular lime or kaffir lime/makrut?