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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: entree / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Soak the tamarind in 3/4 cup boiling water for 2 hours. Mash the tamarind and then strain. Throw away the pulp and reserve the juice.
Roast the chopped chile, then remove.
Saute the chile rings, shallots, garlic, and ginger in the oil until soft. Stir in the cayenne and chicken and mix well.
Add the coconut milk, bring to boil. Reduce the heat, and simmer covered, stirring occasionally, for 30 minutes. Add the chopped chile and cook for an additional 5 minutes. Stir in the tamarind and cook, uncovered, for 10 minutes or until thickened, stirring occasionally.
Serving Suggestion: Serve over rice with stir-fired green beans.
| Ingredients:
6 Teaspoon(s) finely chopped ginger
5 Pound(s) cloves, minced, of garlic
1 chopped shallot
1/2 tamarind pulp
1 cayenne pepper
4 chopped, stems/seeds removed new mexican chile
8 Ounce(s) small, sliced into rings, jalapeno pepper
264/5629 Quart(s) vegetable oil
3 Pound(s) , cut into 1 1/2 inch cubes, chicken breast
1 1/2 unsweetened coconut milk |
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