Roast Chicken with Peanut Coconut Sauce
Ingredients
3.5 lb roasting chicken
salt and pepper
Sauce:
1 onion
2 cloves garlic
1 tbsp lemon grass, roughly chopped
4 red chilis
6 tbsp roasted peanuts or peanut butter
1 tbsp sugar
2 tbsp fish sauce
1 tsp shrimp paste
1 tbsp vegetable oil
1 cup coconut milk
chili pepper rings and coriander sprigs for garnish
Directions
1. Season chicken with salt and pepper. Place chicken on rack in a backing dish and roast at 350 F until tender (1 1/2 - 2 hours).
2. Prepare sauce ingredients during last 15 min. of cooking process. In a food processor or a mortar and pestle, make a paste from onion, garlic, lemon grass, chilies, peanuts, sugar, fish sauce and shrimp paste.
3. Fry paste in vegetable oil in large saucepan and then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.
4. Place chicken in sauce pan, cover with sauce and let simmer 3 min., being careful not to break up the chicken. Place on serving plate and cover with more sauce. Garnish with chili pepper rings and coriander springs.
