boneless, skinless chicken breast
cloves garlic, finely chopped
onion, quartered and sliced
piece galangal, finely chopped
pieces fried Chinese black mushrooms,
soaked for 30 minutes, drained and chopped
fresh red chili, seeded and cut into fine
crushed palm sugar
Thai mint leaves
spring onions, including some green,
Thai mint leaves, to garnish
Using a sharp knife, cut chicken
into 5 x 2.5 cm pieces; set aside.
In a wok, heat oil, add garlic and
onion and cook, stirring occasionally, until golden.
Stir in chicken and stir fry for
about 2 minutes.
Add galangal, mushrooms and chili
and stir fry for 1 minute.
Stir in fish sauce, sugar, lime
juice, mint leaves, spring onions and 3-4 tablespoons water.
Cook, stirring, for about 1 minute.
Transfer to a warmed serving dish
and scatter over mint leaves.
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