Ingredients
- 1 chicken, cut into 8 pieces
- 3 dried red chilies, soaked and ground
- 3 tablespoons finely sliced onion
- 1 small tomato, deseeded and chopped
- 1 tablespoon sliced green chili
- ¼ cup (60 ml) peanut oil
- 1 teaspoon dried shrimp paste
- 1 cup (250 ml) water
- ¼ cup (60 ml) chopped coriander leaves (cilantro)
Marinade
- 1 tablespoon fish sauce
- 1 teaspoon salt
- ¼ teaspoon ground turmeric
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
How to Make It
- Mix the Marinade, combine with the chicken and set aside. Heat the oil and stir-fry the chili paste and onions for 5 minutes till fragrant. Stir in the dried shrimp paste.
- Add the tomato, green chili, and chicken, cover and cook for 5 minutes. Stir occasionally to prevent the chicken from sticking. Add the water, cover and cook over moderately low heat for 30 minutes till the chicken is done. Garnish with the saw-leaf herb or coriander leaves.
