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Ingredients:
3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1/4 tablespoon cayenne pepper
1/2 teaspoon ground turmeric
Preparation:
- Cut chicken into thin strips and saute in oil for
2-3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil.
Reduce heat. Add ginger, nam pla, lime juice, chili
powder, and turmeric. Simmer for 10-15 minutes, until
the chicken is done.
- Sprinkle with scallions and fresh cilantro and serve
steaming hot.
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