8 chicken pieces
400ml can coconut cream
½ cup water
1 tsp minced chilli
1 Tblsp roasted peanuts
¼ tsp freshly ground black pepper
1 stalk lemon grass, chopped (use tender white part only)
1 onion, chopped
2 tsp sugar
½ tsp shrimp paste (optional)
1 Tblsp Oil

  • Place chicken in a heavy frying pan, cover with 1 cup coconut cream and ½ cup water, bring to the boil, reduce heat to a simmer.
  • Cover with a tight fitting lid and cook for 40 minutes or until chicken is tender.
  • Remove chicken and keep warm.
  • Place chilli, peanuts, pepper, lemon grass, onion, garlic, sugar and shrimp paste into a blender or food processor, blend to a paste.
  • Heat oil and fry paste for 2 minutes, add remaining coconut cream, cook over high heat until mixture has reduced to 1/3.
  • Add chicken to frying pan and turn over in the paste until well coated.
  • Serve garnished with chopped chilli.
Serves 4


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