| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indo |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Chicken thigh fillets; cut into 3 cm cubes |
| 1/2 |
c |
Lime juice |
| 250 |
g |
Ripe tomatoes |
| 3 |
sm |
Red chillies; eeded and sliced in short; thin strips |
| 2 |
ts |
Grated fresh ginger |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Ground turmeric |
| 1 |
|
Stem of lemon grass; 10 cm long |
| 1 |
c |
Coconut cream |
INSTRUCTIONS
From: Jane <lmuiw@SERVER.INDO.NET.ID>
Date: Mon, 15 Jul 1996 15:43:41 +0700
1. Combine chicken with lime juice;stand for about 1 hour.
2. Chop tomatoes combine with water, blend until smooth; strain into a pan.
3. Add chillies, ginger, garlic, turmeric, lemongrass(remove before
serving) and undrained chicken. Bring to boil, reduce heat, cover, simmer
for 30 minutes.
4. Add coconut cream, simmer, uncovered, for 10 minutes.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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