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99 Thai Recipes |
Serves 4 persons
Southern Thai-Style braised Chicken / GAI KOO-LAE
Dried chilies, seeds removed and soaked in water 5 pc.
Thinly sliced shallot 2 tbsp.
Chopped garlic 5 cloves
Salt 1 tsp.
Chopped fresh turmeric 1 tsp.
Ground roasted coriander seed 1 tsp.
Ground cinnamon 1 tsp.
Ground roasted cumin seed 1 tsp.
Shrimp paste 1 tsp.
Red curry paste 2 tbsp.
mix with turmeric or curry powder 1 tsp.
Other ingredients :
Young chicken 1 each
Coconut milk 5 cups
Butter 4 tbsp.
Cooking oil 2 tbsp.
Fish sauce 3 tbsp.
Lime juice 3 tbsp.
Palm sugar 2 tbsp.
Pound the chilies and salt in a mortar. Add the garlic and shallot and pound well; then add the turmeric (or curry powder) and pound fine. Add the coriander, cumin, and cinnamon and pound to mix well. Finally, add the shrimp paste and mix in thoroughly.
Clean the chicken, cut into 10-12 pieces, and fry in the butter and cooking oil. When the chicken is golden brown transfer it to a pot, add the coconut milk, and place on a medium heat. When the coconut milk comes to a boil, reduce the heat and simmer for 30 minutes.
Place the butter and oil remaining from the frying of the chicken in a wok on a medium heat, and fry the spice mixture. When fragrant, add to the pot and season with fish sauce, lime juice, and palm sugar.
When the chicken is tender, dip into a serving bowl, garnish with red chilies, and serve with hot rice.
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