Phanaeng Kai

Main Ingredient

Chicken     500 g.
Coconut milk     500 g.
Dried chilli View ingredient detail     18 g.
Galangal View ingredient detail     6 g.
Lemon grass View ingredient detail     12 g.
Shallot View ingredient detail     25 g.
Garlic View ingredient detail     60 g.
Coriander root View ingredient detail     15 g.
Kaffir lime skin View ingredient detail     5 g.
Pepper View ingredient detail     6 g.
Palm sugar     60 g.
Shrimp paste     25 g.
Coriander seed     8 g.
Roasted peanut     20 g.
Cumin View ingredient detail     4 g.
Chilli View ingredient detail     100 g.
Kaffir lime leaves View ingredient detail     2 g.
Fish sauce     10 g.
Salt     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Cut up the chicken and take aside
    * Pound the chilli mixture with dried chilli, galangal, lemon grass, shallot, garlic, coriander root, pepper, kaffir lime skin thoroughly, add roasted peanut
    * Roast coriander seed and cumin and pound thoroughly
    * Heat the pan and pour an amount of coconut milk, add chilli paste and fry until fragrant and shine, add spices and chicken and fry until done, add coconut milk and simmer with low heat until rather dried
    * Season with fish sauce, palm sugar and sprinkle with sliced kaffir lime leaves and chilli