This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.
Preparation Details
Prep Time: 1 hr
Cook Time: 26 mins
Total Time: 1 hr 26 mins
Servings: 8
Ingredients
- 8 shallots, roughly chopped
- 6 hot chile peppers, roughly chopped
- 8 stalks lemongrass, smashed and cut into 1-inch pieces
- ½ cup chopped almonds, or to taste
- 1 small bunch fresh cilantro, roughly chopped
- 8 cloves garlic, roughly chopped
- 1 (1 inch) piece ginger, peeled and roughly chopped
- 2 tablespoons peanut oil
Steps
- Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
- Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
- Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
- Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.
