- Dutch Oven (2 Quart)
- Chef's Knife
- Cutting Board
- Colander
- Measuring Cups and Spoons Set
- Wooden Spoon
- Stock Pot (6 Quart)
- Hand Blender
- Sieve (Fine Mesh)
2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons vegetable oil
2 quart rich and flavorful chicken stock ; 1 or 2 outer layers discarded
1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
2 ounces tamarind from a pliable block (a 2-inch cube), chopped
3 tablespoon Asian fish sauce
2 (2-inch-long) fresh Thai chiles, thinly sliced
2 fresh or frozen Kaffir lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
1 pound skinless boneless chicken breast
1/4 pound snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About