Recipe - Green Chicken Curry With Coconut Milk

10 Green chilies, thinly cut or sliced up
1 teaspoon Shrimp paste
2 tablespoon Lemon grass
2 Pieces galanga root
1 teaspoon Lime zest
12 cup Cilantro leaves
6 Shallots
6 Garlic cloves
One half teaspoon Salt
1 teaspoon Cinnamon
2 Cilantro roots
5 tablespoon Vegetable oil
8 Chicken thighs, boned
1 cup Water
1 teaspoon Tamarind concentrate
2 tablespoon Thai fermented fish sauce
4 tablespoon Cornstarch
One half cup Coconut milk
4 Tomatoes, chopped
Fresh coriander

Recipe By : Taste Show # TS4748

In a food processor puree 6 green chilies, shrimp paste, lemon grass,
galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon
and cilantro root. In a Dutch oven heat oil and saute paste over medium
heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high,
add water and bring to a boil. Reduce heat to medium, cover and simmer 1
hour. Remove chicken and reserve. Chill liquid until it congeals.

Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid
add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot
water and add. Add fish sauce. Bring to a boil and thicken with cornstarch
mixed with a little water. Turn heat to very low and add coconut milk, the
reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining
green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is
too thick, thin with a little coconut milk just before serving. Sprinkle
with fresh coriander and serve.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MCRecipe Digest V1 #614 by Peggy Morgan 75402.3465@compuserve.com on 97