Equipment
Ingredients
Rempeh (Aromatic Paste)
- 5 nuts, soaked in water for 10 minutes
- 5 lemongrass, trimmed and sliced
- 4 shallot, peeled and sliced
- 6 garlic, peeled and sliced
- 5 red serrano chilies, trimmed
- 15 g coriander roots
- 2 g turmeric
Main Components
- 4 dried chinese black mushrooms
- 450 g chicken breast, cut into 1.25cm (1/2-inch) strips
- 60 ml vegetable oil
- 60 g carrot, cut into 0.6cm (1/4-inch) cubes
- 336 ml coconut milk, shaken well
- 1 onion, cut into 0.6cm (1/4-inch) slices
- 45 g peas
- 120 g bamboo-shoot strips, blanched
- 38 g sugar
- 6 g salt
- 30 ml lemon juice
- 10 g basil
- 1 chili, sliced lengthwise
Nutrition (per serving)
Method
Place dried mushrooms in a bowl and cover with water. Soak for 30 minutes until soft.
Discard mushroom stems and slice the caps into thin strips.
Combine the soaked nuts, lemongrass, shallots, garlic, chilies, coriander, and turmeric in a food processor. Blend until a smooth paste forms, adding a small amount of water if necessary.
Heat vegetable oil in a wok over medium heat (approx 175°C/350°F).
Add the prepared paste to the wok. Fry for 8 minutes, stirring frequently, until the mixture is fragrant and the oil begins to separate from the paste.
Increase heat to medium-high. Add the chicken strips, cubed carrots, and coconut milk to the wok.
Stir the mixture constantly until it reaches a full boil.
Reduce heat to a simmer. Add the sliced mushrooms, onion, peas, bamboo shoots, sugar, salt, and lemon juice.
Continue cooking for 1 minute until the chicken is firm and reaches an internal temperature of 74°C (165°F).
Add the fresh basil leaves and stir until they have just wilted.
Garnish with the sliced chili and serve hot.
Chef's Notes
- For the most intense flavor, use fresh coriander roots; they offer a more pungent and earthy aroma than the leaves or stems.
- Ensure your wok is sufficiently hot before adding the rempeh (aromatic paste) to achieve the desired fragrance and prevent it from becoming gummy.
- Don't overcook the basil. Adding it at the very end and stirring just until wilted preserves its fresh, bright flavor and vibrant green color.
- Taste and adjust seasoning before serving. The balance of salty, sweet, and spicy is crucial in Thai cooking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Texture of coconut milk may grain slightly upon thawing.
Reheating: Heat in a saucepan over medium heat until simmering and chicken reaches 74°C/165°F.
