KAITOMKHA, Chicken in Coconut Milk*.

* a dessert dish from Thai everyday life.

1. crush dried chilies in a mortar.

2. rinse kitchen herbs, mushrooms, vegetables, rinse chicken and dry.

Cut fresh chilies diagonally into 4 cm long pieces, turn pod a little bit after each cut so that the stem with the seeds remains at the end. Use only the outer pulp. 4.

Cut the lemongrass into small pieces of about 1 cm at the bottom and about 5 cm at the top (the dark green tips). From the bottom, cut 1 to 2 cm, the softer part, into fine slices. Squeeze the rest with the broadside of a heavy knife.

Cut the tender tips of the galangal root into fine slices. Crush anything harder like the lemongrass.

6. break kaffir lime leaves in half, taking out the leaf vein in the middle. Pluck cilantro leaves from stems.

7. cut meat and mushrooms into bite-sized pieces.

Heat coconut milk in saucepan, add lemongrass, meat, galangal root, kaffir lime leaves, fish sauce, gently simmer for 3 minutes.

9. add mushrooms, coconut cream, fresh chilies, simmer.

Remove from heat, take out galangal root, add lime juice and coriander.

11. only eat the small cut, put large pieces aside.

Our tip: It is best to use fresh herbs for extra flavor!

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