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5
3
5
2
2
4 cm
1 teaspoon
2 tablespoons
2
2 tablespoons |
shallots, chopped
cloves garlic, chopped
coriander roots, chopped
stalks lemon grass, chopped
fresh red chilies, seeded and chopped
piece fresh root ginger, finely chopped
shrimp paste
vegetable oil
chicken legs, divided into thighs and
drumsticks
tamarind water |
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Method :
Using a pestle and mortar or
blender, pound or mix shallots, garlic, coriander, lemon grass,
chilies, ginger and shrimp paste until smooth. In a wok, heat oil, stir in spicy
paste and cook, stirring for 3-4 minutes. Stir in chicken pieces to coat
evenly. Add tamarind water and 85 ml water. Cover and cook gently for about 25
minutes until chicken is tender.
Serves 3-4
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