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Cooked by: Chef / Ethnicity: Indonesian cuisine / Last Modified: 7/22/2008 / Base: Poultry / Number of Servings: 6 |
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Directions: Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4
cup coconut milk to a smooth paste. Put the rest of the coconut milk
in a pan with the spice paste and bring to a boil over moderate heat.
Add salam, laos, chicken and peanuts and continue to cook, uncovered,
over low heat for 30 to 40 minutes, basing frequently, until almost
all the liquid has evaporated. Serve warm.
Serves 6.
| Ingredients:
1 medium Onions, sliced (1/2 cup)
2 Garlic cloves, sliced
1/2 Piece fresh ginger, sliced
4 Fresh, hot red chiles,seeded
1/8 Teaspoon(s) Ground pepper
1/8 Teaspoon(s) Turmeric
1 Teaspoon(s) Salt or to taste
2 Cup(s) Coconut milk
1 Salam leaf
1 Slice(s) Laos
3 Ounce(s) chicken, cut into 8 pieces
1/3 Cup(s) Dry roasted peanuts |
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