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Ingredients: |
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4
2
1
1/2 tsp
1/4 tsp 1/2 tsp
1 tbsp
1 tbsp
1 stalk
250 ml/8 oz
To garnish:
2 tbsp
1
4
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chicken thighs, or 2 legs and 2
thighs, chopped into small pieces
garlic cloves, peeled and chopped
shallot, peeled and chopped
sugar
salt
pinch of freshly ground black pepper
curry powder
pinch of crushed dried red chilies, or more to taste
fish sauce
vegetables oil
lemon grass, very finely chopped
coconut milk
chopped roasted peanuts
spring onion, cut into 5 cm/ 2 inch pieces
lime slices, halved (optional) |
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Method:
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Put the chicken in a bowl with
half the garlic, the shallot, sugar, salt, black
pepper, curry powder, crushed chilies and fish
sauce . stir well, then leaves to marinate for
30 minutes.
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Heat the oil in a wok or deep
frying pan (deep-fat fryer). Add the remaining
garlic and the lemon grass, stir-fry for a few
seconds, then add the chicken. Stir-fry for
about 10 minutes until the chicken is lightly
browned, then add the coconut milk, Simmer,
uncovered, for 10 minutes or until the chicken
is tender and the liquid is reduced to a thick
sauce.
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Place the chicken on a warmed
serving plate. Top with the peanuts and spring
onion (scallion). Arrange lime slices around the
egde of the plate, if liked. Serve hot with
rice.
SERVES 4 |
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