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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 klein | Dried hot red peppers; ripped up |
| 2 Esslöffel | onion chopped |
| 1/2 Teelöffel | Thai shrimp paste; (kapi) |
| 1/2 Teelöffel | lemongrass ground |
| 3 gross | Cloves garlic chopped |
| 2 Esslöffel | Coriander leaves and stems; (or 2 roots) |
| 1/8 Teelöffel | Salt; (omit if you are going to reduce sauce a lot) |
| 1/2 Teelöffel | Ground laos |
| 1/4 Teelöffel | cinnamon |
| 2 Esslöffel | Light (i.e.; unflavored) oil |
| 1 1/2 x ca. 450 g | Chicken; pref hacked up through bones; or use thighs, which aren't quite as good |
| 1 Tasse | water |
| 2 Esslöffel | lemon juice |
| 1 Esslöffel | Thai or Vietnamese fish sauce; (clear) |
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(ca 3 with rice)
Put peppers, onion, kapi, lemon grass, garlic, coriander, salt, laos, cinnamon, and oil in spice grinder and process til pretty much emulsified (some chunks are inevitable). Pour into (sprayed) pot and cook over medium heat til darkened in color, stirring frequently. Add chicken and stir til coated. Add the water, cover, and bring to a boil over medium high heat. Reduce heat to medium low and cook, covered, stirring occasionally, for ca 45 mins. Add lemon juice and fish sauce and cook, uncovered and stirring occasionally, til sauce is somewhat reduced. I like to serve this with plain rice-preferably brown. Jean B.
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