Chicken in Coconut Milk and Laos

Name: Chicken in Coconut Milk and Laos (Dom ka Gai)
Yield: 6 to 8 Servings
Cuisine: Thai
Ingredients: water; coconut milk; cracked black pepper; coriander roots; breast; drumsticks; thighs; dried laos (ka); salt; young citrus leaves; coconut milk; fish sauce; lime zest; kaffir lime powder; pew makrut; green serrano chillies; chicken pieces; coriander leaves; lime juice; (nam pla)

Dom ka Gai

Preparation info

6 to 8
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

A small coterie of enthusiastic students cooked this dish at my first Thai cooking class in California in May 1977. The recipe is authentic and introduces the unfamiliar and exotic spice Laos (Ka).

Ingredients

3 pounds

chicken pieces (breast split in two, drumsticks, thig

Asia
Thailand
Main course
May
California
South East Asia
Gluten-free

Method

In a wok or large saucepan, place the chicken pieces, Laos, “Thin” coconut milk, black pepper, coriander roots, lime zest, Kaffir lime powder, chillies, salt and citrus leaves. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until chicken is tender and sauce reduced by almost one half (approximately 30 minutes). Add the “Thick” coconut milk and turn heat to high. Stir