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- Ingredients
- Recipe
- Chicken thigh and drumstick700 g
- Tahiti Lemon1 unit(s)
- Medium onion1 unit(s)
- Minced garlic2 unit(s)
- Dried shrimp70 g
- Coconut milk100 ml
- Fresh ginger (sliced)2 unit(s)
- Palm oil70 ml
- Coriander to taste
- Roasted peanuts25 g
- Cashew Nuts25 g
- Scented Pepper2 unit(s)
- Marinate the chicken for a few minutes in the lemon juice and minced garlic and set aside. Make a paste with the dried shrimp, ginger, pepper, chestnut and peanut. In a hot skillet, brown the chickens in palm oil.
- Add the crushed paste and mix well with the chicken.
- Add the coconut milk, and a little water (if necessary), and cook until the chickens are tender. Adjust the final flavor to your liking and finish with the cilantro.
- Tip: reserve some whole shrimp to give the pee more texture.
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