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Chicken "Samla" in Coconut Milk with Cilantro

Source of Recipe

WBIR


List of Ingredients

Curry Paste
6-10 stalks lemongrass, trimmed, peeled and sliced (about 1-1/4 cups)
2 small lime wedges
1/2 tsp. turmeric
Kosher salt
3 T. galangal, minced
4-5 shallots, rough chopped (about 1 cup)
10 garlic cloves, chopped
4 Thai dried red chilies soaked in warm water
2 T. shrimp paste, cooked
1 T. fresh ginger root, peeled
1 bunch scallions, rinsed and root end removed

Chicken Stew
2 chicken leg quarters, divided into eight pcs. with a meat cleaver
3 T. vegetable oil
3 cups coconut milk divided (1-1/2 cups thin milk, 1-1/2 cups thick milk)
2 tsp. kosher salt
1 tsp. sugar
2 Thai eggplant, sliced
1 bunch very fresh cilantro, rinsed




Recipe

After preparing all curry paste ingredients specified above, place all ingredients in the food processor and process until you have a smooth paste. Remove and reserve.

Place oil in a heavy bottomed stockpot. Add the curry paste and cook several minutes until it becomes very aromatic. Add the chicken and coat evenly with the curry paste. Cook, stirring occasionally about 7 minutes. Add the thin coconut milk, salt and sugar and simmer half covered about 20 minutes, stirring occasionally. Add the eggplant and 1/2 the thick coconut milk and simmer half covered another 10 minutes.

Remove the cover, add the remaining coconut milk and simmer another several minutes.

When ready to serve, stir in the cilantro and spoon over rice. Serve with fish sauce and bird chile condiment for added
heat. Serves four.