Ingredients:
30g small dried shrimp
4 tbsp oil
4-8 red chillies, seeded and finely chopped
4 cloves garlic, finely chopped
3 stems lemon grass (white part only), finely chopped
2 tsp ground turmeric
10 candlenuts
2 large onions, chopped
¼ tsp salt
500g chicken thigh fillets, chopped
1 cup (250ml) coconut milk
1 cup (250ml) water
½ cup (125ml) coconut cream
2 tbsp lime juice
Method:
- Put the shrimp in a clean frying pan and dry-fry over low heat, shaking the pan regularly, for 3 minutes, or until the shrimp are dark orange and are giving off a strong aroma. Transfer the shrimp to a mortar and pestle and pound until finely ground. Alternatively, process in a food processor. Set aside.
- Place half the oil with the chilli, garlic, lemon grass, turmeric and candlenuts in a food processor and process in short bursts until very finely chopped, regularly scraping down the sides of the bowl with a rubber spatula.
- Heat the remaining oil in a wok or frying pan; add the onion and salt and cook over low heat for 8 minutes, or until golden, stirring regularly. Take care not to let the onion burn. Add the spice mixture and nearly all the ground shrimp meat, setting a little aside to use as a garnish. Stir for 5 minutes. If the mixture begins to stick to the bottom of the pan, add 2 tablespoons coconut milk to the mixture. It is important to cook the mixture thoroughly as it is this which develops the flavours.
- Add the chicken to the wok and stir well. Cook for 5 minutes, or until the chicken begins to brown. Stir in the remaining coconut milk and water, and bring to the boil. Reduce the heat and simmer for 7 minutes, or until the chicken is cooked and the sauce is thick. Add the coconut cream and bring the mixture back to the boil, stirring constantly. Add the lime juice and serve immediately, sprinkled lightly with the reserved ground shrimp meat. Serve with steamed rice.
Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 90mg
1670 kj (400 cal)
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