Ingredients
- 1 tablespoon coriander seeds
- 1 fresh red Holland or Fresno chili, stemmed and cut into chunks
- 6 shallots, peeled and cut into chunks
- 2 cloves garlic, peeled
- 1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
- 1 piece ginger, 2 inches long, peeled and roughly sliced
- 3 tablespoons peanut oil
- 1 thick stalk lemon grass, stem end and brittle top cut off
- 2 pieces cinnamon stick
- 5 kaffir lime leaves
- 2 ½ to 3 pounds skin-on chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry
- 2 cups unsweetened coconut milk
- ¾ teaspoon kosher salt, more to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
932 calories; 68 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 53 grams protein; 290 milligrams cholesterol; 734 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
- Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
- Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
- Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
- Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.
- Ingredients for this recipe can be found at Asian markets or online at importfood.com.
1 hour
Dining and Cooking