Monday, May 20, 2013


4 pieces chicken leg  quarters
2 cups coconut cream
1 tbsp. shrimp paste
1 thumb ginger, finely sliced
1 lemon grass stalk, bruised
1 onion, finely chopped
Chili to taste

1. In some oil, sauté onions and shrimp paste.
2. Add chicken pieces, pour in coconut cream and add lemon grass.
3. Let boil then lower heat and simmer gently till chicken is tender.
4. Once chicken is cooked, take it out of the pot and set aside.
5. Add chilies to the coconut cream sauce increase heat.
6. Boil sauce while stirring constantly until almost dry and all the oil comes to the surface.
7. If desired, take some of the rendered coconut oil and use it to fry the cooked chicken pieces till lightly brown.
8. Serve at once.

No comments :

Post a Comment