Thai Chicken in Coconut Milk

This is one of the special dishes that I learnt to cook at the Thai cooking school in Chiang Mai. I cannot even explain how tasty & fresh this dish is. The only way for you to understand how good it is, is to try it yourself so that you can have the wonderful experience too. The other thing that is great about this dish is that it is gluten, grain, dairy & sugar free. It is made from just pure natural goodness. This recipe is enough for two people, if you want to make it larger just add more coconut milk, vegetables & chicken but do not double the spices.

INGREDIENTS

1 stalk lemon grass
2 – 3 birds eye chilli’s
1 teaspoon of fresh ginger
1 – 2 kaffir lime leaves
1 lime
1 tomato
2 – 3 oyster mushrooms (or any variety you have)
1/2 onion
1 can of coconut milk
1 1/2 tablespoons of fish sauce
Juice of half lime
100 grams of chicken
Spring onions & coriander

DIRECTIONS

1. Cut the lemon grass stalk in half & smash the stalk the the side of a wide knife. Remove the spine from the lime leaves & tear in half
2. Slice the ginger & smash the chilli’s
3. You have now prepared the flavours for the dish
4. Place the coconut milk in a pot on the stove on a high heat. When it starts to boil place all of your prepared herbs in the coconut milk
5. Cook on a medium heat for 3 minutes or until fragrant
6. Cut the chicken into bite size pieces & add to coconut milk. Cook until the chicken turns white & is cooked
7. Mean while, cut the tomato into eight bite size pieces & tear the oyster mushrooms into pieces
8. Chop the onion into quarters & separate the layers
9. Add the tomato, onion & mushroom into the coconut milk & cook of 2-3 minutes
10. Lower the heat, add the fish sauce & lime juice
11. Serve in little bowls, garnish with the coriander & spring onions
12. Enjoy this Thai classic as a entree, main meal or for lunch