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Pa(n)dang Chicken
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    Pa(n)dang Chicken
  • 1 kg chicken thigh fillets, cut into 3 cm cubes
  • 1/2 cup lime juice (~16 fl oz)
  • 250 g RIPE tomatoes
  • 1 cup water
  • 3 chopped and seeded Thai hot chiles [this is a debatable measure]
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 10 cm stem of lemon grass
  • 1 cup coconut cream
  • 1 Combine chicken with lime juice and marinade for an hour.
    2 Chop tomatoes and blend/liquidisre with the water. Strain this mix into a pan.
    3. Add the fresh spices and lemon grass and the marinated chicken + excess juice.
    4. Bring to the boil then simmer, covered, for ~30 minutes.
    5. Add coconut cream and simmer uncovered ( to thicken the sauce ).
    6. Remove lemon grass blade, serve, lapse into plaintive moans of ecstacy.

    From: Andrew Healy
    Posted By: Andrew Healy, Via: Chile Head Mailing List
    Post Date: Sun, 19 Sep 1999

    *BACK TO THAI*







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