Panaeng Gai Recipe

Here is the recipe for Panaeng Gai (chicken & pork in coconut sauce with chili paste) that we made at the “Three Elephants” cooking school in Luang Prabang, Laos.

Makes 1 serving (which is enough for two people if eaten with other food)

Ingredients:

1 tablespoon oil (any cooking oil is fine)
8 garlic cloves quartered
8 Asian shallots quartered (any old shallot will do)
120 grams minced chicken
60 grams minced pork
1/2 cup coconut milk
3/4 cup water
1/2 teaspoon chicken stock
1/4 teaspoon salt
1/2 teaspoon white pepper (or regular black pepper)
2 spring onions chopped (long green onions)
1 bunch coriander leaves chopped
60 grams pork rinds ground in a mortar or Cuisinart.  This acts as a thickener.
Chili paste (to taste)*.
* To make your own Chili Paste from scratch:
1 teaspoon chili powder
1 garlic glove crushed
1 teaspoon oil
Mix together and fry for a minute in the wok.
Directions:
1. Place oil in the wok and heat.  Then add the garlic and shallots and fry until brown.
2. Add the minced chicken and minced pork, coconut milk, water, chili paste, salt, chicken stock, white pepper, spring onion, coriander and pork rinds (crushed) and bring to a strong simmer and cook until the chicken, pork and spring onions are cooked.
The mixture should be liquid, but still a bit thick, not runny.  Add more water if necessary.  Taste and add more salt if needed.
3. Place in bowl and garnish with a few sprigs of coriander.

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