Using a mortar & pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems & peppercorns. Set aside. In a wok heat coconut milk until almost boiling, stir in paste you set aside earlier,mixing well. Add chicken chunks, stirring & cooking until almost done. Add fish sauce, lime juice, lime leaves, & serranos, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed rice. NOTES : Nutritional Analysis per serving: 692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49 milligrams cholesterol, 573 milligrams sodium, 77 percent of calories from fat. Recipe by: Thai Cooking School at The Oriental Hotel, Bangkok Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 438 (91%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 42.9g||214 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1194.6mg||41 %|
|Potassium 696.9mg||18 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 12.2g|
|Protein 6.6g||9 %|
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Calories per serving: 483
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