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Thai   -   Chicken Curry With Tomatoes (Gaeng Ped Gai Gup Makeuataet)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 1 Teaspoon Shrimp Paste
  • 1 Teaspoon Lemon Grass
  • 3 Medium Shallots -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 7 Medium Dried Chiles -- finely chopped
  • 3 Tablespoons Cilantro -- finely chopped
  • 1 Teaspoon Cumin
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Fresh Galangal -- or powder
  • 2 Cups Coconut Milk
  • 3 Pounds Chicken -- cubed
  • 4 Large Tomatoes -- chopped
  • 1 Tablespoon Fish Sauce
  • 1 Teaspoon Tamarind Paste -- dissolved in
  • 2 Tablespoons Hot Water
  • 1 Tablespoon Sugar
Directions In food processor, grind shrimp paste, lemon grass, shallots, garlic, chiles, cilantro, cumin, pepper, and galangal to a smooth paste. Add 1/2 cup of coconut milk to the paste and transfer to a saucepan. Bring to a boil and simmer until liquid evaporates and the paste changes color. Add chicken pieces and stir to coat them. Add remaining coconut milk and stir until the mixture starts to thicken. Reduce heat to low and simmer for 20 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add fish sauce, tamarind liquid and sugar. Stir and simmer for 5 minutes. Pour into a serving bowl.
Serves 6
Time to Make 0:00

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