3 tablespoons of lemongrass (only the white part), fine chopped.
2 teaspoons of fresh turmeric, grated, o 1 TSP saffron, ground
2 spoonfuls of galangal, grated
6 kaffir lime leaves, cut into julienne
6 spring onions, chopped
4 cups (1 liter) chicken broth
500 g of pumpkin, diced
1 small green papaya, peeled and chopped
125 g of round green beans, in short pieces
Spread the rice on a baking sheet and roast at 180oC during 15 minutes or until golden. Leave to cool well and crush in a blender until finely ground.
In the meantime, heat the oil in a large casserole and sing the chicken pieces in batches of a few 5 minutes each or until they're well browned. Sing them on paper napkins.
Add garlic to casserole, chopped lemongrass, turmeric, the gallant, kaffir lime leaves and spring onions; saute them over medium heat some 3 minutes or until the spring onion is golden but unsalted.
Put the chicken cn the casserole. add the broth, cover it and let it simmer for 20 minutes. Add the squash and papaya and let it simmer others 10 more minutes. Incorporate green beans and keep cooking other 10 minutes, or until the chicken is tender. Stir in toasted, ground rice, bring it back to the boil, reduce the heat and let it simmer for 5 minutes, until the mixture has thickened quite a bit. Garnish the dish with the kaffir lime leaves.
Recipes easy to https://recetasdecocinafaciles.NET /