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Ingredients
US|METRIC
4 SERVINGS
- 1 kg chicken thigh fillets (or beef tenderloin, cut into 1 x 2 x 3cm pieces)
- 2 Tbsp. coriander seeds
- 1 Tbsp. cumin seed (ground)
- 5 shallots (or one medium spanish onion chopped)
- 2 cloves garlic (sliced)
- 1 tsp. ground turmeric (or 2 cm fresh, chopped)
- 4 stalks lemongrass (sliced finely)
- 1 cm galangal (chopped)
- 4 Tbsp. brown sugar
- 1 1/2 tsp. salt
- 1/4 tsp. dark soy
- 4 Tbsp. oil
- 15 shallots (or 2 medium spanish onions, chopped)
- 20 red chillies (dried, stalks discarded, deseeded, soaked in boiling water until soft and drained)
- 8 cloves garlic
- 2 cms galangal (chopped)
- 2 stalks lemongrass (pale part only and remove any dry outer layers)
- 2 Tbsp. tamarind paste (from jar or you can **extract from pulp)
- 2/3 cup brown sugar
- 2 tsp. salt
- 200 mL vegetable oil
- 1 liter water
- 2 Tbsp. lime juice
- 500 grams peanuts (salted, roasted, crushed)
- 2 cups jasmine rice
- fruit (/Vegetable Skewers)
- 1/2 pineapple (cut into bite sized pieces)
- Spanish onion (cut into 3 cm pieces and layers seperated)
- cucumber (cut into 3 cm pieces)
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