|A Different Chicken Curry|
Saute onions in oil until translucent. Add garlic and ginger and cook for 1 minute. Add lemongrass, curry paste, chili and fish sauce and cook for 2 minutes. Add coconut milk, lime leaves, and galangal. Cook over low heat for about 15 minutes. Add fish, scallops and shrimp, bring to a boil, and cook for 10 minutes (or less) or until the fish is done. Add the cilantro and basil. If using dried galangal, remove before serving.
Serving Ideas : saffron rice
NOTES : Risa's notes:
I also didn't use the shrimp or scallops because we didn't have any.
Galangal is a root like ginger and is used the same way - for flavoring. It can be found at specialty stores and at oriental markets.
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