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Irish Independent - Weekend Magazine - - FRONT PAGE -

Put the co­conut milk and chicken stock in a pot and bring to a sim­mer. 2. Add the le­mon­grass, galan­gal, shal­lots, kaf­fir lime leaves and bird’s eye chill­ies and con­tinue to sim­mer for a few min­utes. 3. Sea­son with the salt, sugar, fish sauce and fresh lime juice. Add the sliced chicken and mush­rooms. 4. To­tal cook­ing time should not take more than 8 min­utes, but al­ways check that the chicken is cooked. 5. Add the co­rian­der and chilli oil and serve.

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