| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood, Grains, Dairy |
Dutch |
Chicken and, Taste |
4 |
Servings |
INGREDIENTS
| 10 |
|
Green chilies, thinly sliced |
| 1 |
t |
Shrimp paste |
| 2 |
T |
Lemon grass |
| 2 |
|
Pieces galanga root |
| 1 |
t |
Lime zest |
| 12 |
c |
Cilantro leaves |
| 6 |
|
Shallots |
| 6 |
|
Garlic cloves |
| 1/2 |
t |
Salt |
| 1 |
t |
Cinnamon |
| 2 |
|
Cilantro roots |
| 5 |
T |
Vegetable oil |
| 8 |
|
Chicken thighs, boned |
| 1 |
c |
Water |
| 1 |
t |
Tamarind concentrate |
| 2 |
T |
Thai fermented fish sauce |
| 4 |
T |
Cornstarch |
| 1/2 |
c |
Coconut milk |
| 4 |
|
Tomatoes, chopped |
|
|
Fresh coriander |
INSTRUCTIONS
Recipe By : Taste Show # TS4748 In a food processor puree 6 green
chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro
leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch
oven heat oil and saute paste over medium heat for 3 minutes. Add
chicken thighs and turn to coat. Turn heat to high, add water and
bring to a boil. Reduce heat to medium, cover and simmer 1 hour.
Remove chicken and reserve. Chill liquid until it congeals. Degrease
chilled liquid. Reheat gently. There should be 1 cup of liquid -- add
water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot
water and add. Add fish sauce. Bring to a boil and thicken with
cornstarch mixed with a little water. Turn heat to very low and add
coconut milk, the reserved chicken thighs, cut in half, and simmer 15
minutes. Add remaining green chilies and tomatoes. Simmer gently for
15 minutes more. If sauce is too thick, thin with a little coconut
milk just before serving. Sprinkle with fresh coriander and serve.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan
<75402.3465@compuserve.com> on 97
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