Tom Kha Khai

By polloazul

Ingredients

• Tom Kha paste:
• 300 gm boneless Chicken- sliced
• 200 gm mushroom- sliced
• 1 tbsp Tom Kha Paste (See note below)
• 5-6 pieces dried galangal- fresh even better (optional)
• 1 1/2 cup coconut milk
• 1 1/2 cup coconut cream
• 1 tomato- quartered
• 1 tbsp fish sauce or to taste
• 1 tsp sugar
• 2 tbsp chopped lemongrass
• 8 tbsp chopped galangal (I use 10 dried galangal soaked in warm water for 15 minutes)
• 8 shallots
• 8 cloves garlic
• 10 coriander root & stem- chopped
• 5 red chilies- minced
• Juice of 1 lime
• 1 tsp salt
• 1 tsp oil
• Blend everything together until smooth paste.

Preparation

Step 1

Bring coconut milk to boil, add Tom Kha Paste.
Add chicken and dried galangal; let it boil for 2 minutes.
Add mushroom, tomato, sugar, and fish sauce. Cook further for a few minutes or until mushroom is cooked.
Add coconut cream and cook further until the curry is about to boil.
Check the seasoning and serve hot with some rice.