2 inches lemon grass
1 Kaffir lime leaf (see note)
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½-inch slice galangal
1 teaspoon lemon juice
1-5 Thai or serrano chiles
1 tablespoon tamarind paste (see note)
1 cup chicken broth
1 tablespoon olive or peanut oil
2 cloves garlic
2 large chicken breasts (about 1½ pounds) chopped in small pieces, or 2 pounds ground chicken
1 tablespoon soy sauce
1 red pepper
1 green pepper
1 yellow pepper
1 large sweet onion
1½ cups Thai basil, whole
2 carrots, peeled, then use peeler to cut long strips
Jasmine rice, cooked
In a blender combine lemon grass, lime leaf, galangal, lemon juice, chiles, tamarind paste and chicken broth; puree until smooth.
In large pot heat the olive oil and garlic until fragrant. Saute chicken until just cooked on outside. Add soy sauce, bell peppers and onions. Add blended ingredients along with salt, Thai basil and carrots. Cover and cook 5-10 minutes, stirring frequently. Serve with rice.
Serves four to six.
Cook's note: If you can't find Kaffir lime leaves, use ½ teaspoon of lime zest plus ¼ teaspoon fresh lemon thyme. Ginger can be substituted for galangal. In lieu of tamarind paste, use 1 teaspoon lemon juice and 1½ teaspoons sugar or 1 teaspoon of a fruity, sour vinegar.