INGREDIENTS
1/2 lb
Chicken thighs, boneless skinless
1 cup
Button mushrooms, white
1
Cilantro
1/4 cup
Shallots
1 cup
Tomato, fresh
3 cups
Chicken stock
2 cups
Coconut milk, unsweetened
2 tbsp
Fish sauce
1 tsp
Garlic chili sauce
1 tbsp
Lemongrass paste
1/2 tbsp
Lime juice, fresh
4
medium slices Galangal, dried root
1 tsp
Granulated sugar
1/4 tsp
Red pepper flakes, dry
1 tbsp
Vegetable oil
1/4 cup
Water to rehydrate
2
Kaffir leaves, cut in half