Friday, July 19, 2013

Braised Chicken with Garlic and Spices

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 

  1. 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.
  2. Heat the oil in a wide skillet or preheated wok.  Add the chicken joints, turning frequently, until golden brown on all sides.
  3. Remove the chicken from the skillet and keep hot.  Tip away any excess fat.
  4. Add the spice paste to the skillet and fry over medium heat until lightly browned.
  5. Stir in the stock and return the chicken to the skillet.
  6. 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.
  7. Stir in the fish sauce and peanut butter and let the mixture sommer for an additional 10 minutes.
  8. Season to taste with salt and pepper and sprinkle the toasted penauts over the chicken.
  9. Serve warm with rice or noodles.

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