3 3/4 cup light coconut milk (30 ounces) ( Approx 2 cans)
6 ounces boneless, skinless chicken breasts, cut into thin strips
2 fresh lemongrass stalks, trimmed and thinly sliced
2 scallions, thinly sliced (about 3 tablespoons)
3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
5 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 sprigs fresh cilantro, shredded, plus more leaves for garnish
Bird chiles, for garnish

** Fresh Lemongrass can be frozen since it is often difficult to get at the groc. store.

Bring coconut milk to a boil in a medium saucepan. Add (uncooked) chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about

    4 minutes

Stir in scallions (2 stalks) and Dragon chiles (or serrano / jalapeno to taste) , and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

Read more at http://www.marthastewart.com/tv/mad-hungry : Lucinda Scala Quinn

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