Category: Dinner
Coconut Chicken - TastyPlanner.com
Chef: Mim Schulz
Smells as good as it tastes
Ingredients
6 trimmed chicken portions e.g. Maryland cut or 1 chicken cut into portions (approximately 1.5-1.75kg in total weight)
2 x 400g cans coconut milk
3 red chillies, roughly chopped
3 tablespoons Peanuts
10 black peppercorns
2 stalks lemongrass, trimmed and chopped
4 shallots, chopped
3 cloves garlic, chopped
1 tablespoon palm sugar
1 teaspoon shrimp paste
2 small red chilli's, seeded and finely shredded, for garnish
2 kaffir lime leaves, finely shredded, for garnish
Instructions
Place chicken portions and 550ml coconut milk in a large saucepan and bring to the boil. Reduce heat and simmer with a lid on for 45 minutes.
Meanwhile, using a mortar and pestle or a food processor, pound chillies, peanuts, peppercorns, lemongrass, shallots, garlic, palm sugar and shrimp paste until a wet ‘paste’ is formed.
Heat a few teaspoons of peanut oil in a wok and ‘cook’ the paste for 1-2 minutes, to release the fragrant aromas of all the ingredients. Gradually add the remaining 250ml coconut milk in a thin stream to the paste, so as to ‘deglaze’ the pan. Reduce the coconut paste to approximately one-third of a cup.
Transfer chicken portions from the coconut milk to a serving plate and spoon over the spiced coconut milk paste. Serve with steamed Jasmine rice, shredded red chilli and kaffir lime leaves.
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