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Add a photoServings: 6
Ingredients
- 2 x lemon grass, stalks
- 4 x garlic clove
- 7 x coriander roots
- 4 c. coconut lowfat milk, medium-thick
- 5 x chilies, red, chopped
- 4 Tbsp. lime juice
- 3 x coriander sprigs, minced
- 3 Tbsp. ginger, Siamese, sliced
- 3 x peppercorns
- 23 x shallots
- 1 lb chicken, breast, sliced
- 4 Tbsp. fish sauce, (nam pla)
- 5 x kaffir lime leaves, shredded
Directions
- The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 Tablespoons of this.
- Puree minced lemon grass, 1 Tablespoons of sliced ginger, garlic, peppercorns, coriander roots and shallots.
- Bring 1 c. of coconut lowfat milk to boil and add in lemon grass mix. While stirring, reduce heat to medium and add in chicken, remaining coconut lowfat milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered till chicken is tender.
- Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 225 | |
| Calories from Fat 129 | 57% |
| Total Fat 14.97g | 19% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.07g | |
| Cholesterol 39mg | 13% |
| Sodium 973mg | 41% |
| Potassium 390mg | 11% |
| Total Carbs 9.17g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.8g | 3% |
| Protein 14.89g | 24% |
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