What’s up with me and the spicy cravings?
2 boneless chicken thighs
1 knob of galangal, peeled and cut into thin slices
2 cups of coconut milk
2 cups chicken stock
1 red onion, finely chopped
4 kaffir lime leaves
1 lemongrass stalk, pounded
cilantro, finely chopped
2 tbsps fish sauce
1 tsp brown sugar
1. Heat a large pot with peanut oil. Brown the chicken on both sides. Remove to a plate.
2. In the same pot, sautÃ© onions, lime leaves, lemongrass and chilies. Add the stock, coconut milk and cilantro. Bring to a boil and then lower the heat to simmer, stirring ocassionally. Add the chicken and simmer for 10 more minutes, until the chicken is cooked.
3. In a small bowl, dissolve brown sugar in the fish sauce and lime juice. Add to the pot. Adjust according to taste.