Roast Chicken w/ Peanut Coconut Sauce
1.5kg roasting chicken, Sauce: 1 onion, 2 cloves garlic & 1 tablespoon all roughly chopped, 4 red chilies, 6 tablespoons roasted peanuts or peanut paste, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, 1 cup coconut milk.
Place chicken on a rack in a baking dish and roast at 180?C ( 350? F ) until tender ( 1 1/2 – 2 hours ). Prepare sauce ingredients during the last 15 minutes of cooking. In a food processor or a motor, make a paste from onion, garlic, lemongrass, chilies, peanuts, pepper, sugar, fish sauce, and shrimp paste. Fry paste in vegetable oil, in the large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens. Place chicken in a saucepan, cover with sauce and let simmer 3 minutes, but careful not to break up the chicken. Place on serving plate cover with more sauce and garnish with chili rings and coriander springs.
Keywords: Roast Chicken w/ Peanut Coconut Sauce