Not really a recipe from a book but something that I put together based on what I know about Thai food.
I used chicken thighs here, free range ones that were boned and skinned and cut into decent sized chunks.
These were marinated in a couple of tablespoons of nam pla, the juice of a lime, a teaspoon each of ground turmeric, coriander and cumin, two chopped green birds’ eye chillies, salt and pepper (be sparing with the salt, nam pla is salty) and a good amount of chopped fresh coriander and mint leaves.
To cook this, I heated some oil in a sauté pan and added in a chopped red onion, three crushed cloves of garlic and some chopped ginger. When these were cooking away, I added in the chicken and marinade and cooked it until the chicken started to lose its raw appearance.
Then I added in a small tin of creamy coconut milk, some more chopped coriander leaves and some hot water and simmered this for about 10 minutes, while the rice cooked.
I used Thai fragrant rice here. Also known as jasmine rice, it is a slightly sticky variety and has a wonderful aroma as it cooks.
At the end of the cooking time, I added in some straw mushrooms. I think that these can be bought fresh in specialist Asian shops occasionally but mostly you get them in tins. They just need to be drained and rinsed and then added to the dish you are cooking. They can be cut in half but I left them whole here.