Green Chicken Curry With Coconut Milk

Directions

1. In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute/fry paste over medium heat for 3 min. Add in chicken thighs and turn to coat. Turn heat to high, add in water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Refrigerateliquid till it congeals.
2. Degrease chilled liquid. Reheat gently. There should be 1 c. of liquid - add in water if needed. Dissolve tamarind concentrate in 2 Tbsp. of warm water and add in. Add in fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add in coconut lowfat milk, the reserved chicken thighs, cut in half, and simmer 15 min. Add in remaining green chilies and tomatoes. Simmer gently for 15 min more. If sauce is too thick, thin with a little coconut lowfat milk just before serving. Sprinkle with fresh coriander and serve.
3. Yield: 4 servings