Khow taang na tang

Yield: 1 Servings

Measure Ingredient
7 Dried red chillis; cut, and soaked
4 Cloves garlic
1 tablespoon Coriander root; chopped
4 cups Coconut milk; medium thickness
½ cup Chicken; chopped
½ cup Fresh shrimp; minced
3 tablespoons White sugar; up to 4T
3 tablespoons Tamarind water
1 teaspoon Salt
½ cup Toasted peanuts; ground
¾ cup Shallots; sliced
Rice crispy chips

Pound or blend chillis, garlic and coriander together until they become very pasty. Heat coconut milk over medium heat until it boils. Add in the paste from above mixture and fry until fragrant. Then add chicken and shrimp and turn well.

Season with sugar, tamarind water and salt.

Add peanuts and shallots and stir in. Simmer until reduced.

Serve with rice crispy chips.

NOTES : KHOW TAANG NA TANG (Herbed Peanut Sauce w/ Rice Crispy Chips Recipe by: TASTE OF THE ORIENT #TSSPO1 Posted to MC-Recipe Digest V1 #939 by Sue <suechef@...> on Dec 01, 1997

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