3/4 pound chicken
3 tablespoons oil
2 cans coconut milk (14 oz.)
2 cups water
3 tablespoons minced ginger
4 tablespoons Thai fish sauce
1/4 cup lime juice
2 tablespoons sliced scallions
1 tablespoon fresh chopped cilantro
cayenne to taste
1/2 teaspoon turmeric
Cut chicken into thin strips and saute in oil for 2-3 minutes until the chicken
turns white. In a pot, bring coconut milk and water to a boil. Reduce heat. Add
everything except the scallions and fresh cilantro. Simmer for 10-15 minutes,
until the chicken is done. Sprinkle with scallions and fresh cilantro and serve
steaming hot. Serves 4-6.
