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Thai   -   Braised Chicken In Spices (Gai Tung)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 5 Medium Dried Chiles -- crushed
  • 5 Medium Shallot -- finely chopped
  • 1 Teaspoon Shrimp Paste
  • 1 Teaspoon Lemon Grass -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 5 Tablespoons Cilantro -- finely chopped
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Galangal Powder
  • 1/2 Teaspoon Cinnamon
  • 5 Tablespoons Olive Oil
  • 3 Pounds Chicken -- in 6 pieces
  • 1 Cup Water
  • 1 Teaspoon Tamarind Paste -- dissolved in
  • 2 Tablespoons Hot Water
  • 2 Tablespoons Fish Sauce
Directions Grind chiles, shallots, shrimp paste, lemon grass, garlic, cilantro, salt galangal powder, and cinnamon to a paste in a food processor. Heat oil in a frying pan over medium and fry the paste until light brown. Add chicken and stir until well coated in paste. Add water and bring to a boil. Cover, reduce heat to medium and continue to cook until the chicken is done about 15 minutes. Lower heat to low and add tamarind liquid and fish sauce. Leave on low heat and simmer for 5 minutes. Serve over rice.
Serves 6
Time to Make 0:00

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