Chicken is mostly used in kaeng yot maphrao or in kaeng ok-phrao, but pork bones can be used, too, though they don’t produce as sweet a soup. The cooking method is the same as kaeng fak khio and kaeng pli tan. (Dikit kanthakalang, personal communication, June 20, 2007)
Ingredients
1. Coconut heart
150 Gm.
2. Domestic raised chicken 100 Gm.
3. Kaffir lime leaves
5 Leaves
4. Chopped Coriander
1/2 Tbsp.
5. Chopped Spring onion
1/2 Tbsp.
6. Vegetable oil 2 Tbsp.
Curry paste ingredients
1. Dried Chilies
7
2. Shallots
3
3. Garlic
5 Cloves
4. Sliced Lemongrass
1 Tbsp.
5. Sliced Galangal
1 Tbsp.
6. Shrimp paste 1/2 Tbsp.
7. Salt 1/2 Tsp.
Cooking Method
1
2
3
4
5
1. Pound chili paste ingredients until pulverized.
2. Stir fry chili paste in hot oil to release the aroma.
3. Add chopped chicken
4. Add stock and cook until chicken becomes tender.
5. Add coconut heart or core. Cook 5-10 minutes. Add Kaffir lime leaves and stir to mix.
Tips on cooking
Slice coconut heart and soak in water to prevent it from discoloring.
References
Mr. Deekit Kantakalung, Lanna Food. http://library.cmu.ac.th
/ntic/en_lannafood/detail_lannafood.php?id_food=51.17 ก.ค. 2552.
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