| Instructions |
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Put all the paste ingredients into a blender and blend until as smooth as possible. |
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Heat the oil in a pan over a medium heat. Add the paste mixture and fry for 4 minutes, stirring continuously. |
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Add the chicken to the pan and stir until the pieces are well coated. |
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Lower the heat, then cover and simmer for 4 minutes. |
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Stir in the coconut milk and simmer, stirring frequently, for 30 minutes. |
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Add the pea aubergines or potatoes to the pan and cook for 10-15 minutes, stirring frequently, until they are tender. |
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Sprinkle with chopped coriander, to garnish, and serve immediately.
Source : Sri Owen "The Classic Asian Cookbook" |
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Recipe
- 2 tbsp vegetable oil
- 750g (1½ lb) boned and skinned chicken breasts and thighs, cut into 2cm (3/4 in) cubes
- 1.25 litres (2 pints) coconut milk
- 250g (8 oz) pea aubergines or baby new potatoes
- 1 tbsp chopped fresh coriander leaves, to garnish
For the paste:
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp chopped fresh coriander roots or stems
- 3 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 5cm (2 in) piece of fresh lemongrass, outer leaves removed, centre chopped
- 2cm (3/4 in) piece of fresh galangal, finely chopped
- 1 tsp grated kaffir lime rind
- 1 tsp ground black pepper
- 1 tbsp each of coriander seeds and cumin seeds, roasted, roughly crushed
- 1/2 tsp each of ground nutmeg and mace
- 5 fresh green chillies, deseeded and chopped
- 1 green pepper, deseeded and chopped, (optional)
- 2 tsp salt
- 1/2 tsp dried shrimp paste
- 4 tbsp water
SERVES : 4
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