Made from scratch. No pre-made paste. OK, I didn't make the fish sauce from scratch but that's it.
Turned out really, really nice.
Key point - don't scrimp on chicken when making stock and do take pains to remove the chicken fat that floats to the top of the surface when making the stock.
Otherwise, quite easy. I got lucky because there is a grocery store catering to Thai workers near my home and they bag the right quantity of kaffir lime leafs, galangal, shallots, lime and other stuff. Also key is my secret marinade for the chicken.
I made this on a particularly wet and cool night so it really hit the right spot.
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