Roast Chicken W/ Peanut Coconut Sauce RecipeTagged in Diabetic Foods
Place chicken on rack in a backingdish and roast at 180?C ( 350?F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs.
- 1.5kg roasting chicken
- Sauce: 1 onion
- 2 gloves garlic & 1 tablespoon all roughly chopped
- 4 red chillies
- 6 tablespoons roasted peanuts or peanutpast
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste
- 1 tablespoon vegetable oil
- 1 cup coconut milk.
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.