Ingredients:
400 grams cooked chicken meat
2 onions
4 cloves garlic
1 medium size fresh ginger
100 grams blachan*
6 green chilies
6 red chilies
500 ml thick coconut milk
salt to taste
Directions:
1. Remove all skin from the chicken and cut into small pieces.
2. Slice the onions, crush the garlic and finely chop the ginger and blachan.
3. Remove seeds from the green and red chilies and chop into 15 mm lengths.
4. In an earthenware pot, bring the coconut milk to the boil, add the onion, garlic, ginger and blachan. Continue to boil until the mixture become oily.
5. Then lower heat, add the chilies and salt to taste. Simmer 4 to 5 minutes.
6. Best served hot.
Blachan is a pungent, dark brown dried shrimp paste. It is used in very small amounts in soups and curries. Available in Asian shops and markets.
