gaeng haeng lay

• 1 tablespoon oil
• 1 tablespoon red curry paste (see page 72)
• 6 ounces skinless boneless chicken breast, roughly sliced (about 3/4 cup)
• ½ teaspoon ground turmeric
• 1/4 cup coconut cream
• 2 tablespoons water
• 3 ounces (about 1 ounces about 1 1/4-1½ cups) presoaked dried Chinese mushrooms, coarsely chopped
• 1 tablespoon lemon juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• ½/2 teaspoon salt
• 1-inch piece of fresh ginger, julienned
• I whole head of pickled garlic, finely sliced across the bulb to make flower-shaped sections

1. In a wok or frying pan, heat the oil and briefly stir in the curry paste.
2. Add all the other ingredients one at a time, stirring briefly between each addition.
3. Once the chicken is cooked through, immediately turn into a bowl and serve.

Preparation time: 5 minutes

Cooking time: 10 minutes