recipe adapted from "what's cooking Thai" by Christine France
5 chicken drumsticks or thighs
11/4 cup chicken stock or water
1 tbsp Thai fish sauce
2 tbsp smooth peanut butter
1 slice old ginger
4 garlic cloves, chopped
4 shallots, chopped
2 small red chillies, seeded and chopped
1 lemongrass stalk, finely chopped
2 tbsp chopped fresh cilantro
1 tsp shrimp paste
1/2 tsp ground cinnamon
1 tbsp tamarind paste
2 tbsp vegetable oil
salt and pepper to taste
4-5 tbsp toasted peanut, chopped
- Place the garlic, shallot, chilles, lemongrass, cilantro and shrimp paste in a mortar and using a pestle, grind to an almost smooth paste. Add the cinnamon and tamarind paste to the mixture.
- Heat the oil in a wide skillet or preheated wok. Add the chicken joints, turning frequently, until golden brown on all sides.
- Remove the chicken from the skillet and keep hot. Tip away any excess fat.
- Add the spice paste to the skillet and fry over medium heat until lightly browned.
- Stir in the stock and return the chicken to the skillet.
- Bring to a boil, then cover tightly, lower the heat and let it simmer for 25 to 30 minutes, stirring occasionally, until the chicken is tender and thoroughly cooked.
- Stir in the fish sauce and peanut butter and let the mixture sommer for an additional 10 minutes.
- Season to taste with salt and pepper and sprinkle the toasted penauts over the chicken.
- Serve warm with rice or noodles.