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Kai Phenang (Thai Chicken in Coconut Peanut Sauce) More Recipes Like This


Ingredients: Metric Units
3 lb. chicken
2 tsp salt
1/2 tsp blk pepper
1 tsp crushed garlic
1 1/2 c thin coconut milk
2 Tbsp cumin seeds
1 Tbsp coriander seeds
3 resh red chilies, chopped
1 tsp dried shrimp paste
1 Tbsp lt soy sauce
2 tsp sugar
1/3 c roaste dpeanuts
1/2 c thick coconut milk
lemon or lime juice
chopped cilantro leaves
shredded fresh red chili
Directions:
Season chicken inside & out with salt, pepper, garlic. Place in deep saucepan breast up, add thin co. milk. Boil, simmer 1 hr. Turn after 30 min. remove, cut into serving portions. Toast cumin, coriander, chilis, paste in dry pan. Grind to a smooth paste. Add soy sauce, sugar, stir into coconut sauce. Add peanuts, finely grd. Boil, simmer 2-3 min. Add thick co. milk stir constantly over med ht 5 min. Rtn chicken, simmer 10-15 min. Remove ckn, flavor sauce with lime juice, pour over ckn. Garnish with cilantro, chili.
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Contributed on: and modified on Friday November 11th, 2005