Tom Kha Khai

Ingredients (4 Servings)

• 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

Tom Kha paste

• 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

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

more: http://tesathome.com/2011/07/26/tom-kha-khai/