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3 stalks lemongrass, bottom 6″ only
4 cups water or chicken broth
1 lb. chicken breasts
1/4 cup + 2 Tbs. fish sauce
1/4 cup + 2 Tbs. lime juice
3 Serrano chiles (to your liking)
½ cup cilantro
1. Slice the lemon grass in half, lengthwise. Crush the slices with a knife or cleaver and put them in a saucepan with the water or chicken broth and Kaffir lime leaves.
2. Chop the chicken into 3/4″ pieces, leaving the bones for flavor or removing them. Set aside.
3. Bring the water or chicken broth with the lemon grass and Kaffir lime leaves to a gentle boil and boil for 5 minutes, covered. Add the chicken and fish sauce and boil gently, covered, until the chicken is done, around 15 minutes.
4. Remove from heat and add the lime juice.
5. Remove the stems, but not the seeds, from the chiles, Crush the chiles with a side of a cleaver or large knife until they split in several places. Add them to the soup and stir. Garnish with cilantro and serve with rice.
Courtesy of “Thai Home Cooking from Kamolmal’s Kitchen”, by William Crawford & Kamolmal Pootaraksa
Ingredients
2 lbs beef chuck or rump roast
Marinade ingredients
1 tbsp fish soy sauce
1 tbsp red wine
2 cups coconut milk
1/4 cup coconut cream
21/2 tbsp panang curry paste
2 tbsps fish sauce
2 tbsps sugar
5 mixed fresh green and red chili peppers, seeded and cut lengthwise into 4 pieces
Garnish
1 fresh kaffir lime leaf, cut into fine slivers
Preparation
Cut the meat into very thin bite-sized pieces. Marinate the cut meat in a 1 tbsp fish sauce and 1 tbsp red wine for 10 minutes.
Place the 2 cups of coconut milk in a saucepan and bring it barely to a boil. Add the marinated meat and cook for 15 minutes or until the meat is tender.
Place the 1/4 cup of coconut cream in a frying pan over medium heat and mix in the curry paste. Stir until the curry releases its aroma. Pour this mixture over the meat.
Mix in the 2 tbsps fish sauce, sugar, and chili pepper. Heat the mixture up. Place in a serving dish and sprinkle with the kaffir lime leaf. Serve with steam rice.