Ingredients

• 14 oz (400 ml) coconut milk
• 1 3/4 cups (400 ml) chicken stock
• 2 slices galangal (or ginger)
• 2 kaffir lime leaves (optional)
• 1 stalk lemongrass, bruised
• 10 oz (300 g) chicken, thinly sliced
• 7 oz (200 g) mushrooms, sliced
• 2 tbsp (30 ml) fish sauce
• 2 tbsp (30 ml) lime juice
• Thai chilies to taste
• Cilantro

Steps

1. Simmer coconut milk and stock with galangal, lime leaves, and lemongrass 5–7 minutes.
2. Add chicken and mushrooms; cook until chicken is done.
3. Season with fish sauce and lime; add chilies; garnish with cilantro.

Pairings

• Wine: Gewürztraminer – aromatic; Riesling – off-dry, balances spice
• Beer: Belgian Witbier – citrus & spice; Saison – herbal lift