500g      boneless and skinless chicken (breast or thighs, cut into strips)

1 can     straw mushrooms, drained

400ml    coconut milk (1 can)

1           brown onion

1           stalk lemongrass

1           inch fresh galangal root, thinly sliced

3           kaffir lime leaves, thinly sliced

2           cups water or chicken stock

4           medium tomatoes

2           red chillies, diced (either bird’s eye or the larger red chillies)

3 tbsp    fresh lime juice

2 tbsp    fish sauce

1 tbsp    brown sugar

1 tbsp    chopped coriander for garnish



1. Bring coconut milk and water(chicken stock) to the boil, add galangal, and lemongrass stalk.

2. Add chicken slices and brown onion and stir occasionally until chicken is tender.

3. Add straw mushrooms, kaffir lime leaves, and tomatoes cook for 2 minutes.

4. Add brown sugar, fish sauce, lime juice, and chilli.

5. Adjust the flavour by adding extra sugar, fish sauce or lime juice. It should be a little bit sour and a bit salty.

6. Sprinkle with fresh coriander leaves  just before  serving. Serve with steamed rice.


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