Friday, July 31, 2015



1 kg cut into 8 pieces Chicken
8 Pepper corns
625 ml Coconut milk
6 Coriander Roots
3 cms thinly sliced Ginger
3 tblsp Lime Juice
2 thinly sliced Green chilli
1 Lime Peel
4 shredded Lime Leaves  
1 tblsp Fish Sauce
3 tblsp chopped Coriander
To taste Salt


Beat peppercorns, coriander roots and ginger together and heat peppercorn mixture in a wok.
Stir in chillies, coconut milk, lime peel and leaves.
Mix the chicken pieces.
Cook over medium heat till the chicken is tender and liquid is reduced,about 40 to 45 minutes.
Mix fish sauce, salt and lime juice.Garnished with coriander leaves.
Serve hot.

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