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Chicken Coconut Curry
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55g tamarind pulp
60ml water
1 portion thin coconut milk
450g chicken, cut into small pieces
300g shelled and deveined prawns ( shrimps )
6 shallots, peeled and finely ground
7 cloves garlic, peeled and finely ground
3 tablespoons crushed palm sugar ( jaggery ) or brown sugar
1 coriander root, finely chopped
90ml fish sauce
10 white peppercorns
1 portion boiled coconut cream
125g roasted peanuts, coarsely pounded
100g corander leaves ( cilantro ), cut into 1 cm lengths
2 red chillies, seeded, cut into thin strips and soaked in cold water
Spring onions ( scallions )
Method :
Combine the tamarind pulp and water to extract the juice. Set aside.
Cook the thin coconut milk with the chicken, prawns ( shrimps ), shallots, garlic, palm sugar ( jaggery ) or brown sugar, coriander root, fish sauce, white peppercorns and tamarind juice until the chicken is tender.
Heat the boiled coconut cream in a separate pan for 5 mintues. Add to the chicken.
Add the peanuts and mix well.
Garnish with coriander leaves ( cilantro ), spring onions ( scallions ) and red chilli strips before serving.
Chef's note : Beef or pok may be substituted for chicken. This dish may be served with fried rice crackers and assorted raw vegetables.
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