“Originally from "The Original Thai Cookbook" by Jennifer Brennan Beef, cut into thin strips, or firm white fish may be substituted for the chicken.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring coconut milk to a boil.
  2. Add chicken, lemongrass and ginger.
  3. Reduce heat and simmer, uncovered, until chicken is tender (about 15 minutes).
  4. Add onions, cilantro and chillies; bring heat up to just below the boiling point.
  5. Remove pan from heat, add remaining ingredients, and serve.

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