2 tbsp peanut oil
4 chicken thighs
4 chicken legs
2 large onions, cut in 1/2 wedges
4 cloves garlic, thin sliced
3 jalapeno peppers, stem/slice
1 tbsp caraway seeds, ground
1 tsp cinnamon, ground
28 oz coconut milk
2 cup thai basil, fresh, chopped
2 cup opal basil, fresh, chopped
1 salt & pepper to taste
Directions
"Luscious and spicy, serve this simple Burmese curry with steamed
rice and stir-fried vegetables to make a complete meal."
Preheat the oven to 400 degrees F.
In a large, nonstick skillet, heat the peanut oil over moderate heat.
Add the chicken in batches and brown on all sides. Remove with a
slotted spoon and place in a baking dish large enough to accommodate
the chicken and the coconut milk in one layer.
Using the same skillet and the oil and chicken fat remaining in it,
cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over
high heat for 5 minutes, stirring constantly. Remove from the heat
and add to the chicken. Pour the coconut milk into the hot skillet
and stir, scraping the bottom to remove any browned particles. Add to
the onions and chicken and mix well.
Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the
basil, and mix gently. Season with salt and pepper, and serve
immediately.
Source: "Basil" by Janet Hazen
Servings: 4 servings
Burmese Coconut Chicken With Thai & Opal Ba Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Fruit; Poultry; Thai
The History of Recipes
Recipes as an idea can be observed far back into the far past, in truth as far back into recorded history as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and desserts, something we still use today. Aspicius tells us how the cooks of Roman times made use of a wide range of spices, including some familiar names for example bay, rue and parsley. Moving our culinary historical trip onwards, we find some books published in the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food on the menues of the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe books, most of which still exist in private libraries. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Burmese Coconut Chicken With Thai & Opal Ba recipe.
