Lemon grass chicken in coconut milk

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 1
    large chicken, cut into portions
  • 1
    Litres
    coconut milk
  • 5
    ml
    dried chilli flakes
  • 30
    ml
    peanuts, finely chopped
  • 2
    ml
    black peppercorns
  • 2
    stems fresh lemon grass, chopped
  • 4
    shallots, finely chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    brown sugar
  • 5
    ml
    shrimp paste or anchovy sauce
  • 10
    ml
    vegetable oil
  • 250
    ml
    coconut milk, extra
 

Method

 
1. Combine chicken and coconut milk in a large pot, bring to the boil, simmer and cover for 45 minutes. 2. Drain the chicken; discard coconut milk. Remove chicken flesh from the bones; discard bones and skin. 3. Blend chilli, peanuts, peppercorns, lemon grass, shallots, garlic, sugar and shrimp paste until mixture is well combined. (Shrimp paste can be bought from various delicatessens or Asian speciality shops.) 4. Just before serving, heat oil in a large heavy-based frying pan, stir in peanut mixture, cook, stirring for about 2 minutes or until fragrant. Stir in extra coconut milk and chicken, stir until heated through. Serve with Basmati rice.
 

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