Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe comes from the kitchen of a local Thai restaurant near my hometown.

Ingredients Nutrition

Directions

  1. Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
  2. In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
  3. Add the rice and bring the mixture to a boil.
  4. Add the fish pieces and simmer for about 5 minutes until fish is cooked.
  5. Stir in the celery and fish sauce and remove from heat.
  6. Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.