Mushroom Curry with Galangal

2 cups coconut milk

1 (2 inch) piece galangal, peeled and sliced

3 kaffir lime leaves, torn

2 teaspoons salt

⅓ pound sliced fresh mushrooms

5 Thai chile peppers, chopped

¼ cup fresh lime juice

1 tablespoon fish sauce

Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.