| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Lao |
|
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Dried hot red peppers; ripped up |
| 2 |
tb |
Chopped onion |
| 1/2 |
ts |
Thai shrimp paste; (kapi) |
| 1/2 |
ts |
Ground lemongrass |
| 3 |
lg |
Cloves garlic; chopped |
| 2 |
tb |
Coriander leaves and stems; (or 2 roots) |
| 1/8 |
ts |
Salt; (omit if you are going to reduce sauce a lot) |
| 1/2 |
ts |
Ground laos |
| 1/4 |
ts |
Cinnamon |
| 2 |
tb |
Light (i.e.; unflavored) oil |
| 1 1/2 |
lb |
Chicken; pref hacked up through bones; or use thighs, which aren't quite as good |
| 1 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Thai or Vietnamese fish sauce; (clear) |
INSTRUCTIONS
(ca 3 with rice)
Put peppers, onion, kapi, lemon grass, garlic, coriander, salt, laos,
cinnamon, and oil in spice grinder and process til pretty much emulsified
(some chunks are inevitable). Pour into (sprayed) pot and cook over medium
heat til darkened in color, stirring frequently. Add chicken and stir til
coated. Add the water, cover, and bring to a boil over medium high heat.
Reduce heat to medium low and cook, covered, stirring occasionally, for ca
45 mins. Add lemon juice and fish sauce and cook, uncovered and stirring
occasionally, til sauce is somewhat reduced. I like to serve this with
plain rice--preferably brown. Jean B.
Posted to recipelu-digest Volume 01 Number 403 by JB
<jbxyz@ma.ultranet.com> on Dec 26, 1997
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