Recipe courtesy of David Rosengarten
Total:
13 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.

Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Lemon Chicken

Recipe courtesy of Rachael Ray

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking