Galangal is an herb that is famous throughout Southeast Asia for both culinary and medicinal purposes. In Thailand, it is particularly popular as an ingredient in Thai food. Galangal is similar to ginger and even tastes a little bit like ginger. It can be purchased in Asian grocery stores in a powder form or whole. I prefer to use whole Galangal in my recipes and can be purchased already sliced in packages (usually frozen).

INGREDIENTS:

10 oz. boneless skinless chicken breast (cut into pieces approx. 1 inch square)
1 can coconut milk (13½ oz. size)
1 cup water
1/3 cup galangal slices
1/3 cup scallions (cut into 1 inch lengths)
1/3 cup cherry tomatoes
¼ cup cilantro
1 cup brown button mushrooms (cut in half)
2 stems lemon grass (cut in half)
5 each kaffir lime leaves
3 tbsp. fish sauce
4 tbsp. lime juice
1 tbsp. plum sugar
4 each green chili peppers
½ sweet red pepper (cut into pieces approx. 1 inch square)

PREPARATION:

1. Soften the lemon stems by pounding on them with a meat tenderizer or other heavy object.
2. Place the coconut milk and water into a pot and mix. Then, add the lemon grass, galangal and 3 kaffir lime leaves and bring to a boil.
3. After the water is boiling, add the chicken, mushrooms, fish sauce, plum sugar and lime juice. Continue to cook using a medium high heat setting for approximately 5 more minutes.
4. Next, add the cherry tomatoes, sweet red pepper, green chili peppers, scallions and the remaining 2 kaffir lime leaves. Continue to cook for a few more minutes and remove from the heat and serve, garnishing with cilantro.

Make 3-4 servings.