Sunday, January 2, 2011

Tom Yam Chicken


I've already shared the recipe for tom yam fried mee hoon and now another tom yam dish which goes like this - fried chicken in a thick home made tom yam gravy. Made with Asian herbs, coconut milk and scented with kaffir lime leaves.

Ingredients
I medium size chicken (cut into bite sizes, add 1 tbsp kunyit/turmeric powder, salt to taste and deep fry)
To blend/ground:
1 inch ginger
4 shallots
1 serai/lemon grass
4 garlic
1 tomato
1/2 inch lengkuas/galangal
5 red chillies (or as your prefer)
3-4 birds eye chillies/chilli padi (optional)

Other ingredients:
5-6 kaffir lime leaves (tear into smaller pieces)
1 tbsp Mae Pranom Thai chilli paste
1/4 cup coconut milk
5-6 tbsp oil
Salt to taste

Method:
When oil is heated, fry the blended/grounded ingredients till aromatic and oil splits.
Pour in the coconut milk, add fried chicken, mae pranom paste, lime leaves and salt to taste. 
Stir to blend all the ingredients together. Simmer to thicken the gravy. 
Dish out. 
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