Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Slice chicken into strips.
  2. Smash lemon grass with the flat of a large knife and cut into 1-inch pieces.
  3. Heat coconut milk and water in a saucepan over moderate heat but do not boil.
  4. Add lemon grass, ginger and chilies and simmer for 2 minutes stirring frequently.
  5. Add chicken strips and simmer 5 minutes.
  6. Add remaining ingredients and simmer 1 minute.
  7. Serve garnished with cilantro.

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