Whole chicken with phanaeng sauce

Whole chicken with phanaeng sauce

Phanaeng kai II

By
From
South East Asian Food

Phanaeng may also be cooked as a grill with a curry sauce.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut 1 chicken or 2 small spatchcocks down the breastbone, remove the fat and flatten them out. Pour the coconut milk over, prick the chicken with a fork to let the liquid penetrate and marinate it for some hours or overnight. Remove the chicken and grill, still flattened out, either on a low barbecue or under the griller.
  2. Heat 2 tablespoons of oil in a pan. Fry the spice paste until it smells cooked, then add the coconut milk bit by bit, the sugar and the fish sauce, stirring all the time until the sauce is thick and its oil is floating on top. Taste and adjust the seasonings then pour the sauce over the chicken and garnish with coriander leaves and sliced chillies.
Tags:
SBS
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