Ingredients
Chicken 1kg, cut to pieces
Cream of coconut 1/2kg
200g lemon grass, thin sliced
1/2 teaspoon romead, diced
1/2 teaspoon romdeng, diced
1/4 teaspoon kapi
50g salted peanut
50g dry chili (soak with warm water and chopped)
1 teaspoon yellow curry paste
1 clove garlic, diced
150g red garlic, diced
150g palm tree sugar (2/3 cup)
1 teaspoon salt
2 teaspoon fish sauce
1 teaspoon chicken powder
2 tablespoon vegetable oil
Directions
In a mixer, put lemon grass, romead, romdeng, kapi, curry paste, garlic, red garlic, follow with peanut. Remove from the mixer and set it aside.
Browned chopped dry chili with oil in large pot over low heat till the grease turn red, add all ingredients from mixer, stir it for 2 minutes and add chicken. Simmer it in medium low heat for at least 20 minutes with half of the cream of coconut. By now you may start adding palm tree sugar, salt, fish sauce (you May Aldo start off with half of the suggested amount due to the taste) and chicken powder. Continue to simmer it for another 20 minutes and add through rest of cream of coconut, bring it to boiled send taste it to you favorite. It may served over steam rice, bread or vermicelli. [Read More]
