Recipe for...Roast Chicken w/ Peanut Coconut Sauce


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Roast Chicken w/ Peanut Coconut Sauce This recipe is rated : 1 Recipe Ingredients 1.5kg roasting chicken, Sauce: 1 onion, 2 gloves garlic & 1 tablespoon all roughly chopped, 4 red chillies, 6 tablespoons roasted peanuts or peanutpast, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, 1 cup coconut milk. Cooking Procedures Place chicken on rack in a backingdish and roast at 180?C ( 350?F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: en re-heated. Mrs. C. L. Stern. SPANISH SOUP 4 cups brown soup stock. 2 cups tomato pulp. 1 large green pepper, chopped fine. 1 medium sized onion, chopped fine. 4 tblsp. butter substitute. 5 tblsp. non-wheat flour. 2 tblsp. freshly grated horseradish. 1/2 tblsp. Worcestershire sauce. 1/2 cup hot cooked rice. Salt, pepper and cayenne. Cook onion and pepper in butter substitute five minutes ; add flour thickening. Stir until blended and brown, then add gradually stock and tomato
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