This is a thick gloopy chicken stew, that's very accessible to western tastes, by that I mean it's not spicy. This is a good starter dish if you're new to Thai cuisine.

Ingredients
200 gms Chicken Legs, Breast
70 gms Pork Bone
40 gms Chopped Carrot
50 gms Champignon or Mushrooms
40 gms Peas
40 gms Corn
5-6 Medium Onion
3 Garlic Cloves
2 Coriander Roots
1 Teaspoon Black Peppercorns
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1/2 Teaspoon Salt
2 Teaspoons Sugar
2 Tablespoons Cassava Starch
1500 ml Water

Preparation
1. Chop the chicken leg and breast into pieces.
2. Boil the water, pound the garlic, coriander root, and black peppercorns in a Thai mortar and add to the boiling water.
3. Add the chicken pieces, and the salt, light and dark soy sauces, and sugar. Simmer until the water has reduced to one third.
4. Add all the remaining vegetables, cover with a lid and boil for 10 minutes.
5. Mix the cassava starch with a little water, and pour it into the pot, stir until it thickens.
6. Serve with yellow rice.

Ingredients for Yellow Rice
100-200 gms Rice
1 Teaspoon Tumeric
Water
1-2 Slices Ginger

Perparation
1. Rinse the rice.
2. Into a saucepan, place the rice and add enough water to covers the rice by about 2cms, add the tumeric, mix together.
3. Add the slices of ginger.
4. Boil the rice over a medium heat until the rice has soaked up all the water and is cooked through.