| Gang Garee Gai |
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Gang Garee Gai matsaman chicken curry Ingredients: 500 gr chicken legs 300 ml thin coconut milk 400 ml water 4 potatoes 5 tbsp Nam pla (fish sauce) 2 tbsp yellow curry paste (see recipe) 1 tbsp salt 100 gr palmsugar Garnish: coriander leaves Preperation/method: Clean the chicken legs. Cut the potatoes in 4-5 cm cubes. Heat in a wok the coconut milk. Mix in the curry paste and bring it to boil. Add the chicken leggs followed by the water, the sugar, the salt and the nam pla. Cook it slowly for 30 minutes. Then add the potatoes and let it simmer for 30 minutes. Garnish it with shreddes coriander leaves.
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