3 lemongrass stems (only the white part), fine chopped
2 teaspoons of turmeric (saffron of the Indies)
10 bancul nuts
2 large onions, chopped
1/4 teaspoon salt
500 g of boneless anthers, into small pieces
1 Cup (250 ml) coconut milk
1 Cup (250 ml) water
1/2 Cup (125 ml) coconut cream
2 spoonfuls of lime juice
Fry the prawns in a pan with little oil and simmer during 3 minutes stirring the pan regularly. The prawns are taran made when they turn intense orange and give off a penetrating aroma. Transfer the prawns to a mortar and crush them until they are finely ground, or crush them in a blender (this ground prawn meat is called prawn paste). Put the pasta in a separate bowl and set aside.
Put half the oil in a blender with the chillies, garlic, lemon grass, the curcuma and the nuts of bancul and crush them to short rafts until everything is chopped and very fine, scolding each time the walls of the container with a rubber satula.
Pour the remaining oil into a slingshot pan or strained iron wok, and so fry the onion with the salt simmered, re moving at regular intervals, for some 8 minutes, or until golden brown. Be careful not to burn the onion, bitterient the dish. Add the spice mixture and almost rough the prawn paste by setting aside the one needed to decorate the dish. Sofria for some 5 minutes. If the mixture starts sticking to the bottom, Incorporate 2 tablespoons of coconut milk. It is important that the mixture is cooked evenly so that everything takes flavor.
Add chicken v stir well; saltelo during 5 minutes or until it starts to brown. Bring coconut milk and water and bring it back to the boil. Reduce the heat and let it cook gently 7 minutes or until the chicken is completely done and the sauce has thickened. Add the cream to como and bring back to the ebullicion, stirring. Add the lime set and serve immediately, with a little bit of the prawn paste I had set off above. Serve with steamed rice.
Recipes easy to https://recetasdecocinafaciles.NET /