This chicken recipe involves sauteing chicken with onion, garlic, and ginger, then stewing in coconut cream. To make the dish more flavorful, native chicken is used.
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- ½ red bell pepper, seeded, cored and sliced into strips
- ½ green bell pepper, seeded, cored and sliced into strips
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 (3 to 4 pounds) whole chicken, cut into parts
- 1 tablespoon fish sauce
- 1 (14 ounces) can coconut milk
- ½ cup water
- 4 to 5 Thai chili peppers, stemmed and chopped
- salt and pepper to taste
- In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from pan and drain on paper towels.
- Add bell peppers and cook, stirring frequently, for about 30 seconds. With a slotted spoon, remove and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons. Add onions and garlic and cook, stirring regularly, until limp.
- Add chicken and cook, turning as needed, for about 3 to 5 minutes or until lightly browned and juices run clear. Add fish sauce and cook for 1 to 2 minutes.
- Add coconut milk and chili peppers. Bring to a simmer. Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and sauce is reduced.
- Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened. Add bell peppers and cook for another 1 to 2 minutes or until heated through but still crisp. Season with salt and pepper to taste. Serve hot.