Yield: 6 servings
|1 medium||Onions, sliced (1/2 cup)|
|2 \N||Garlic cloves, sliced|
|½ \N||Piece fresh ginger, sliced|
|4 \N||Or 5 fresh, hot red chiles, seeded, sliced|
|⅛ teaspoon||Ground pepper|
|1 teaspoon||Salt or to taste|
|2 cups||Coconut milk|
|1 \N||Salam leaf|
|1 \N||(3-pound) chicken, cut into 8 pieces, discard loose skin and fat|
|⅓ cup||Dry roasted peanuts|
Process onion, garlic, ginger chile, pepper, turmeric, salt and ¼ cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.
Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated. Serve warm.
From the San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.