Shan Chicken Curry (Gang Hung Lay Gai)
Yield: 4 servings
1 lb chicken breast, skinless, boneless cut into 1" cubes
2 to 4 Thai Dragon chile peppers, dry, soaked, minced
1 tsp Cumin
1 tsp Turmeric powder
2 tsp Coriander seed
3-4 whole mace**
2 1/2 tbs lemon grass thinly sliced, and pounded
1-2 Shallots chopped
3 garlic cloves chopped
2 tsp Fermented shrimp paste (kapi)
1 tb Fresh turmeric root peeled & grated
2- 3 tb Fish sauce
2 tbs Palm sugar
2 tbs Peanut oil
2 cups water
2/3c up roasted peanuts chopped
1 3" piece fresh ginger peeled & julienned
2-3 tbs Tamarind juice to taste
Garnish: 2 tb Roasted peanuts chopped
** Mace is the lacey exterior of the nutmeg fruit and commonly found in Indian markets.
Place dried chiles in hot water to just cover. Leave for 20 minutes to soften. Remove from water, and chop coarsely.
Place spices in a dry skillet and roast until fragrant.
Place cumin, turmeric, coriander and mace into a fine powder using a mortar & pestle.
Add lemon grass, shallot, garlic, shrimp paste, fresh turmeric reconstituted chile peppers.
Grind into a paste in the mortar with pestle in a pounded turning method.
Combine paste with fish sauce palm sugar.
Transfer to a large bowl.
Add your chicken to this paste then and toss to coat.
Allow is this to marinate for 45 mins. in the refrigerator.
Heat oil in a large deep cast iron skillet or wok over med-heat, add chicken
and cook until no longer pink in center and juices run clear.
Stir in water, the peanuts, ginger and tamarind juice.
Bring to a simmer then cook for 20-25 minutes. until it is thickened. Taste for balance of hot, sweet, salty, sour and adjust to your taste by adding more chile, tamarind, fish sauce, or sugar.
Garnish with 2 tb of peanuts then serve with sticky rice, or steamed Jasmine rice as you prefer..
Note on Shan - The Shan people founded Mae Hong Son in the 1830's. Over three million Shan live in the Shan state of Burma and even have their own army. They are tightly controlled by the Burmese Military.
Shan noodle is so much popular among Myanmar people that almost everybody goes crazy about it. Meeshae, thin white rice noodle(salad style or soup style is served in casseroles.)
from http://www.bellaonline.com/articles/art172145.asp
sign up for my free weekly recipe newsletter.
Yield: 4 servings
1 lb chicken breast, skinless, boneless cut into 1" cubes
2 to 4 Thai Dragon chile peppers, dry, soaked, minced
1 tsp Cumin
1 tsp Turmeric powder
2 tsp Coriander seed
3-4 whole mace**
2 1/2 tbs lemon grass thinly sliced, and pounded
1-2 Shallots chopped
3 garlic cloves chopped
2 tsp Fermented shrimp paste (kapi)
1 tb Fresh turmeric root peeled & grated
2- 3 tb Fish sauce
2 tbs Palm sugar
2 tbs Peanut oil
2 cups water
2/3c up roasted peanuts chopped
1 3" piece fresh ginger peeled & julienned
2-3 tbs Tamarind juice to taste
Garnish: 2 tb Roasted peanuts chopped
** Mace is the lacey exterior of the nutmeg fruit and commonly found in Indian markets.
Place dried chiles in hot water to just cover. Leave for 20 minutes to soften. Remove from water, and chop coarsely.
Place spices in a dry skillet and roast until fragrant.
Place cumin, turmeric, coriander and mace into a fine powder using a mortar & pestle.
Add lemon grass, shallot, garlic, shrimp paste, fresh turmeric reconstituted chile peppers.
Grind into a paste in the mortar with pestle in a pounded turning method.
Combine paste with fish sauce palm sugar.
Transfer to a large bowl.
Add your chicken to this paste then and toss to coat.
Allow is this to marinate for 45 mins. in the refrigerator.
Heat oil in a large deep cast iron skillet or wok over med-heat, add chicken
and cook until no longer pink in center and juices run clear.
Stir in water, the peanuts, ginger and tamarind juice.
Bring to a simmer then cook for 20-25 minutes. until it is thickened. Taste for balance of hot, sweet, salty, sour and adjust to your taste by adding more chile, tamarind, fish sauce, or sugar.
Garnish with 2 tb of peanuts then serve with sticky rice, or steamed Jasmine rice as you prefer..
Note on Shan - The Shan people founded Mae Hong Son in the 1830's. Over three million Shan live in the Shan state of Burma and even have their own army. They are tightly controlled by the Burmese Military.
Shan noodle is so much popular among Myanmar people that almost everybody goes crazy about it. Meeshae, thin white rice noodle(salad style or soup style is served in casseroles.)
from http://www.bellaonline.com/articles/art172145.asp
sign up for my free weekly recipe newsletter.
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