| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Fresh food, New |
8 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 4 |
|
Thighs |
| 4 |
|
Legs |
| 8 |
|
Shallots; very finely chopped |
| 2 |
tb |
Fresh ginger grated |
| 1 |
tb |
Chopped Thai chillies |
| 2 |
tb |
Chopped lemongrass |
| 1/2 |
tb |
Grated galangal |
| 6 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Ground turmeric |
| 1 |
l |
Coconut milk |
| 1/2 |
l |
Chicken stock |
| 10 |
|
Kaffir lime leaves; shredded (10 to 15) |
INSTRUCTIONS
1 To brown the chicken: Pan fry the chicken until golden brown, remove and
set aside.
2 To fry the remaining ingredients: Cook the shallots, ginger, chillies,
lemongrass, galangal, garlic and turmeric in the pan for about five minutes
to release the flavours. Add the pan-fried chicken.
3 Finally, add the coconut milk and chicken stock. Season and add the
shredded kaffir lime leaves. Cook until the chicken is tender.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”