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Malaysian   -   Spicy Red Chicken (Ayam Masak Merah)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 1/4 Cup Tomato Puree
  • 1 Tablespoon Chile Paste
  • 1/2 Inch Ginger -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 4 Medium Shallots -- sliced
  • 1 Medium Onion -- sliced
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Water
  • 1/4 Cup Olive Oil
  • 3 Pounds Chicken -- in 8 pieces
  • 1 Teaspoon Lemongrass
  • 1/2 Cup Coconut Milk
Directions Process tomato puree, chile paste, ginger, garlic, shallots, onion, salt and water to a fine paste in a food processor. Heat oil in large pan, add spice paste and fry over low heat for 5 minutes. Add chicken and lemongrass and mix well. Cover and cook over low heat for 15 minutes. Add coconut milk and simmer for 15 minutes. Serve with rice.
Serves 8
Time to Make 0:00

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