Thai Chicken Casserole

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Title: Thai Chicken Casserole - {gai Kaeng}
Categories: poultry, thai, chicken
Yield: 0 servings

4 c chicken in bite sized pieces
=== MARINADE ===
1 tb crushed garlic
1 tb grated fresh root ginger
1 tb thinly-sliced shallots
1 tb peanut oil
1 pn turmeric
Salt; to taste
Freshly-ground black pepper;
- to taste
=== SAUCE ===
1 ts cumin seeds
1 ts coriander seeds
1 ts cardamom pods
1 tb fermented shrimp paste
1 c finely-sliced shallots
(or use red onions)
2 tb thinly-sliced Thai chile
-peppers
1 c coconut milk

Mix the ingredients of the marinade, and marinate the chicken in a cool
place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry
heavy skillet or wok, until aromatic, and grind to a fine powder. Blend
the ingredients of the sauce together. Transfer the chicken and marinade
to a wok or saute pan and stir-fry until the chicken just starts to change
color.

Transfer to a slow-crock cooker, and add the sauce, and then simmer,
covered on low heat for one to one and a half hours (until the chicken is
cooked, tender, and the pieces fall apart at the pressure of a chopstick).

Serve with Thai jasmine rice.

This recipe yields ?? servings.

Comments: This is a "Thai-ised" version of a recipe from Delia Smith's
cooking course, called Chicken with Whole Spice, which is a mild pastiche
on Indian food. This version is set up for a slow-crock cooker, but it
could be prepared as a conventional casserole by simmering it on the stove
top for about 30 minutes or in an oven at about 350 degrees for 30 minutes
or so.

Source:
"Thai Recipes Kitchen at http://www.importfood.com/recipes.html"
S(Formatted for MC5):
"04-11-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 684 Calories; 71g Fat (88.3%
calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 14 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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