Fragrant spices and creamy coconut milk combine to complete this delectable dish.
2 lbs whole chicken cut into pieces, or bone-in chicken thighs, or equivalent of mixed vegetables like potatoes, sweet potatoes, carrots and eggplant
10 shallots, finely chopped
7 cloves garlic, minced
1 Tbsp ground Red River Coriander
1 inch piece of fresh ginger or 1/2 tsp Buffalo Ginger
1 tsp New Harvest Turmeric
2 pieces lemongrass finely chopped or 2 tsp Drumstick Lemongrass
3 bay leaves or 1/2 tsp Caribbean Bay Leaf
3 lime leaves or 1/2 tsp Ground Black Lime
1/2 tsp sugar
1 Tbsp salt (or to taste)
2 cups water or chicken/vegetable broth
13 oz can of coconut milk
1 Tsp coarsely ground Fermented White Pepper
1 Tbsp soy sauce or fish sauce
Fried shallot or Caramelized Onions & green onions topping (optional)
2 Tbsp cooking oil of choice (we like coconut oil)
In a large heavy-bottom pot, sauté the shallot, garlic and ginger (if using fresh) in 2 Tbsp oil over medium heat until translucent.
Stir in all the spices except for the Fermented White Pepper and cook for a few minutes until aromatic.
Add the chicken and allow to brown slightly on both sides, being careful not to let the spices burn (if using vegetables, allow to soften slightly).
Place the chicken so the skin side is up, and stir in water/broth, sugar, salt and Fermented White Pepper and bring up to a boil.
Lower heat to a simmer and cook for about 35 minutes, until the chicken or vegetables are tender.
Stir in coconut milk and soy sauce or fish sauce bring to a boil.
Serve with rice or rice noodles with fried shallots and green onions sprinkled over top.