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• 2 pieces coriander root or 2 tsp dried coriander

• 2 inches lemongrass

• 1 inch galangal (can be found at most International markets or substitute ginger root)

• 2 pieces fried bird’s eye chili

• ½ tbsp fried garlic

• ½ tbsp fried shallot

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• ¾ cup coconut milk 

• ⅓ cup chicken stock 

• 2 oz thinly sliced chicken breast

• 1 oz mushrooms

• 1 piece coriander root, crushed or 1 tsp dried coriander

• 2 pieces shallot, crushed

• 3-4 pieces bird’s eye chilies, crushed

• ½ stem lemongrass, cut on an angle and crushed

• 1 inch galangal, sliced into 5 or more pieces (can be found at most International markets or substitute ginger root)

• 1 kaffir lime leaf, hand torn into pieces (fresh leaves can be found at most International markets or substitute about 1 tsp of lime zest)

• 1 tbsp fish sauce

• ½ tbsp tamarind juice 

• ½ tsp lime juice

• Hot chili oil, for garnish

• 1 inch galangal, sliced into 5 or more pieces

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• Mortar and pestle or small food processor 

• Saucepan

• Cutting board

• Knife