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Gai Thom Kha

 

40

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

2 each lemongrass
stalks
*
3 tablespoons ginger slices
*
4 each garlic cloves
3 each peppercorns
*
7 each coriander root
*
23 each shallots
*
4 cups coconut milk
medium thick
1 pound chicken
white, sliced
5 each red chili peppers
minced
*
4 tablespoons fish sauce
nam pla
4 tablespoons lime juice
3 sprigs cilantro

Directions

Wash lemon grass and trim root ends and tough layers.

Slice bottom 6 inches thinly.

Chop 1 tablespoon of this.

Purée chopped lemon grass, 1 tablespoon 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 48470% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 816mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 54g
Vitamin A 24% Vitamin C 20%
Calcium 8% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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