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
Transcribed cooking instructions as an idea can be observed way back into distant history, certainly as far as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts are a few tablets in the Sumerian language 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 blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of cookery books which date from the 14th Century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich and wealthy people of the time. Over the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and consequentially cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the 1900s, cookery publications were highly popular mostly due to better eduction, more free time and disposable income. The arrival of TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Burmese Coconut Chicken With Thai & Opal Ba recipe.
