In a food processor, pulse the ginger with the garlic, jalape?nos, lemon juice and paprika until finely chopped. Add the water and process to a paste.
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and saute over moderately high heat until golden and cooked through, about 10 minutes.
Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 294 (74%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 4005mg||138 %|
|Potassium 586.1mg||15 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 15.6g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 396
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