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How to make it

  • . Use 1/2 of the coconut milk or enough to cover the bottom of the pan, add the coconut cream, as desired, and onion and cook for 3 minutes.
  • .
  • Add the spices, including the lemon grass and lime leaves and cook for another minute or two.
  • .
  • Now add the chicken and the remainder of the coconut milk, cover well, and cook for about 20 minutes.
  • Start out at high heat, then lower to medium-low heat or a “comfortable bubble.”
  • .
  • Add the sliced fennel bulb, cover again and cook for another five minutes.
  • The fennel should still be a little “al dente,” or chewy, not totally soft.
  • *Lemon grass and lime leaves can be found in Asian specialty stores
  • However, if you can’t find any, cut some strips of a fresh lime peel and finely chop (lime zest).
  • Most stores have dried lemongrass.
  • It won’t be the same, but will be close.
  • What you really want to get is the combination of the delicate sourness of lime leaves and lemon grass and the mellowness of coconut milk.
  • Fresh lemon balm, an herb that’s often locally grown, has almost the same flavor as lemon grass.
  • Cut lemon grass in half to fit the pot, and remove it before serving.
  • Serve over a bed of steamed asparagus (or use drained canned ones) or steamed spinach or wild rice with a crisp green salad.

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    " It was excellent "
    momo_55grandma ate it and said...
    difrferent and yummie high5 thanks
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