Gai Tom Kha is a classic Thai dish which can be described as creamy, spicy and tangy all at the same time. The recipe calls for canned coconut milk, but it is definitely better if you use fresh coconut milk. It will make the dish tastier. All you have to do is buy grated coconuts or in some cases buy coconuts and have them grated. Make sure to ask if itâ€™s a mature coconut that can be used to gather coconut milk.Â Wrap the grated coconut in cheesecloth; soak it in hot water for 5 minutes and then squeeze off the milk. I am a big fan of dishes with coconut milk because of its subtle sweetness.
Â½ kilo pound boneless, skinless chicken meat
2 cups mushrooms of your choice
3 tablespoons vegetable oil
4 cups coconut milk
2 cups water
2 cloves garlic
1 white onion, sliced
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 stalk lemon grass
Cut the chicken into strips. Wash and then set aside.
In a pan, sautÃ© garlic, onion and ginger for 3 minutes. Add the chicken and the mushrooms. Stir-fry for 8 minutes.
Pour in water and let it boil. Add lemongrass. Cook until the chicken is tender. Add the coconut milk and let it simmer for 10 minutes. Season it with fish sauce, cayenne powder and turmeric.
Place in a bowl. Mix in lime juice. Garnish with scallions and fresh cilantro. Serve steaming hot.
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