Amount
Ingredient
Preparation



1
medium
onion

sliced



2
cloves
garlic

peeled and minced



1/2
Piece
ginger

sliced



4
each
red chiles

fresh, hot, seeded and sliced



1/8
teaspoon
pepper

ground



1/8
teaspoon
turmeric





1
x
salt

to taste



2
cups
coconut milk





1
each
salam leaf





1
slice
laos





3
pound
chicken

cut into 8 pieces, discard loose skin and fat



1/3
cup
peanuts

dry roasted

 Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste.

Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.

Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 3 to 4 minutes, basing frequently, until almost all the liquid has evaporated.

Serve warm.

Serves 6.