Tom Ka Gai

• 2 tbs oil
• 1 stalk of lemon grass cut into 2 inch pieces
• 1 inch piece of dried galanga
• 4 tbs of green onion (white and light green part only) diced
• 1 tsp red curry paste
• 1 tsp black pepper
• 3/4 thai pepper or 1/2-1 jalepeno
• 4 large cloves of garlic pressed
• 6 kaffir lime leaves
• 1 cup of water
• 2 cups of chicken broth
• 3/4 lb of chicken breast cut in to 1/2 inch pieces
• 3 tbs corn starch
• 2 handfuls of mushrooms sliced
• 1 can light coconut milk
• 1/4 cup lime juice
• 1/4 fish sauce
• cilantro as garnish

1. 1. Heat oil over medium heat
2. 2. Sautee lemongrass, galanga, green onion, red curry paste, black pepper, hot pepper, garlic and lime leaves for about 2 minutes
3. 3. Add water and chicken brother and bring to a boil
4. 4. In the meantime coat chicken pieces with corn starch
5. 5. When broth boils, add chicken and simmer for 2 minutes
6. 6. Add mushrooms and simmer for another two minutes
7. 7. Add coconut milk, fish sauce and lime juice and simmer for another 5 minutes
8. 8. Garnish with cilantro and enjoy!

oil, stalk of lemon grass, galanga, green onion, red curry, black pepper, pepper, garlic, lime leaves, water, chicken broth, chicken, corn starch, mushrooms, light coconut milk, lime juice, fish sauce, cilantro

Taken from www.epicurious.com/recipes/member/views/tom-ka-gai-1265513 (may not work)