Login to Save Like

Ingredients

• 8 macadamia nuts or candlenuts if available
• 4 shallots, sliced
• 4 garlic cloves, sliced
• 4 hot red chiles, seeded if milder flavor is desired, and sliced
• 1 teaspoon [5 mL] salt
• ½ teaspoon [3 mL] black pepper
• 1 teaspoon [5 mL] ground turmeric
• 2 teaspoons [10 mL] ground coriander
• ½ teaspoon [3 mL] trassi (concentrated, fermented shrimp paste; see Chef Notes)
• 1 teaspoon [5 mL] tamarind paste, dissolved in 2 tablespoons water and strained
• 2 tablespoons [10 mL] vegetable oil
• 2 slices galangal (laos)
• 1½ stalks lemongrass, cut into 3-inch [8-cm] pieces, bruised
• ¼ cup [60 mL] brown sugar or palm sugar
• 1¼ pounds [560 g] boneless chicken, cut into ¾-inch [2-cm] cubes
• 6 hot red chiles, seeded if milder flavor is desired, and sliced
• 2 garlic cloves, minced
• 6 shallots, sliced
• 1 tablespoon [15 mL] brown sugar or palm sugar
• ½ teaspoon [3 mL] salt
• ¼ cup [60 mL] fresh lemon juice
• 1 cup [240 mL] chunky peanut butter, at room temperature
• About 2 cups [480 mL] hot water, as needed
• 10 wooden skewers, soaked 30 minutes in warm water if wood
• 2 tablespoons [30 mL] crispy fried shallots (see Chef Notes), for garnish

Description

Chow