This is an experiment that I made on 30 January 2009. It's based on a
Thai recipe, but uses Vietnamese mint instead of Thai basil. On that occasion I was quite
happy with the result, but a year later I
found it quite boring. I think it needs less coconut milk, and that's reflected in this
updated recipe.
Work in progress
In fact, I think the coconut milk was OK. We made it again (with basil instead of
Vietnamese mint) on 6 September
2016, and it was still boring. What this needs is fish sauce, and I'll update the
quantities next time I cook it.
Ingredients
quantity
ingredient
step
50 g
spring onions
2
50 ml
oil
2
100 g
lemon grass, crushed
3
30 g
ginger
3
30 g
garlic
3
10 g
fresh red chilies
3
10 g
coriander root
3
300 g
chicken meat, chopped into cubes
4
150 ml
coconut milk, not “lite”
5
150 ml
water
5
10 g
salt (check quantity!)
5
10 g
Vietnamese mint
6
Procedure
Start at least 30 minutes before serving.
Cook rice to serve with the dish.
Chop the spring onions into short rings and fry gently in the oil.
Chop the lemon grass (very finely!), ginger, garlic, chilies and coriander root, and add
to the onions when they're about half done.
Add the chicken and fry until warm.
Add the coconut milk and water and bring to the boil. Salt and cook for about 10 minutes.
Chop the mint and sprinkle on the dish before serving.
