Chicken Coconut Curry |
Serves : 6
Preparation time : 15 minutes
Ingredients :
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 )
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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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