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| 6 Scheibe | Fresh, frozen, or dried galangal |
| 1 klein | Roasting chicken |
| 3 Tasse | Thin coconut milk |
| 1/4 Teelöffel | black pepper |
| 3 | Fresh coriander roots, crushed |
| 2 | Stems lemon grass, thinly sliced |
| 3 | Fresh green chillies |
| 1 1/2 Teelöffel | salt |
| 3 | Fresh or frozen kaffir lime leaves |
| 1 Tasse | Thick coconut milk |
| 1 Esslöffel | fish sauce |
| | lime juice to taste |
| 3 Esslöffel | Chopped fresh coriander leaves |
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If using dried galangal, soak it in hot water to cover for 30 minutes. Cut the chicken into serving pieces and put into a saucepan with the thin coconut milk, galangal, pepper, coriander roots, lemon grass, whole chillies, salt and lime leaves. Bring to the boil over low heat. Simmer, uncovered, until the chicken is tender, stirring occasionally. Add the thick coconut milk and stir constantly until it returns to the boil. Remove from heat and stir in the fish sauce and lime juice. Serve sprinkled with chopped coriander leaves and accompanied with steamed rice.
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