Bai Mon

Ingredients

Coconut milk

2 cups

Galangal

1 piece, sliced

Lemongrass

2 stalks, cut into 3-inch pieces and smashed

Kaffir lime leaves

5 leaves, torn

Chicken breast

1 pound, thinly sliced

Fish sauce

2 tablespoons

Lime juice

2 tablespoons

Red chili

1, sliced (adjust for spice preference)

Thai basil leaves

1 cup, loosely packed

Salt

to taste

Instructions

1. In a large pot, heat the coconut milk over medium heat until it begins to simmer.
2. Add the sliced galangal, lemongrass, and torn kaffir lime leaves to the pot. Cook for about 5 minutes to allow the fragrant flavors to infuse the coconut milk.
3. Add the thinly sliced chicken to the pot, stirring gently. Cook until the chicken is no longer pink, approximately 10 minutes.
4. Stir in the fish sauce, lime juice, and sliced red chili. Allow the mixture to simmer for an additional 5 minutes, ensuring the chicken is cooked through.
5. Once cooked, remove the galangal, lemongrass, and kaffir lime leaves from the pot, discarding them.
6. Add the Thai basil leaves and season with salt to taste. Stir well to combine all the flavors.
7. Serve the Bai Mon hot over steamed rice, garnished with additional Thai basil if desired.