Banana Flowers with Coconut Chicken
Banana Flowers with Coconut Chicken and coconut milk with a touch of *pahok* pickle fish is Khmer Krom country food. It is simple and delicious.
|2 tablespoons of vegetable oil|
|3 cloves garlic, minced|
|1 small yellow onion, chopped|
|3 large chicken thighs, de-bones and cut chunks bite sizes|
|2 tablespoons of fish sauce|
|1/2 tablespoon of sugar|
|1/4 teaspoon of black pepper|
|1/2 cup of coconut milk|
|2 cups of water|
|1 banana blossom,removes banana flowers, washed and drained|
|1 stalk fresh or frozen lemon grass , cut 3 inches in length|
|2 kaffir lime leaf|
|4 chopped hot chili pepper, or to your taste(option)|
|1 tablespoon of creamy pickle fish paste|
Directions to make Banana Flowers with Coconut Chicken
- Pre-heat a soup pot.
- When soup pot is hot, add oil, garlic, onion and chicken, stirs well.
- Add fish sauce, sugar, black pepper, coconut milk and water, stirs well.
- Add banana flowers, lemon grass, kaffir lime leaf, and chili pepper, simmering till the meat tender.
- Seasoning with *pahok* pickle fish.
Serve hot with rice.
Enjoy it with me
Related: Chicken with Preserved Lemon Soup
Serving Size: 2
Calories Per Serving: 753