- Cutting Board
- Chef's Knife
- Mixing Bowls
- Food Processor (optional)
- Spice Grinder
- Meat Tenderizer (optional)
- Large Skillet or Saucepan with Lid
- Stirring Spoon (spatula)
- Measuring Cups & Scales
- Serving Spoon or Ladle
10 dried guajillo or New Mexico chiles (about 2 1/2 ounces total), wiped clean, stemmed, and seeded
2 tablespoons whole coriander seeds
4 1/2 teaspoons whole cumin seeds
2 teaspoons whole fennel seeds
1 (1-inch) cinnamon stick
1/4 cup whole macadamia nuts (8 to 10 nuts), plus 1/4 cup, chopped, for optional garnish
8 shallots, coarsely chopped (about 1 1/4 cups)
4 1/2 teaspoons ginger, minced (from about 1 1/2-inch knob)
8 cloves garlic, roughly chopped
2 tablespoons ground turmeric
3 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded
1/4 cup vegetable oil
2 whole (3-pound) chickens, each cut into 8 pieces, then breasts cut in half
2 tablespoons kosher salt
2 (15 1/2-ounce) cans unsweetened coconut milk
1/2 cup unsweetened shredded coconut, toasted
Double recipe Steamed White Rice
8 lime wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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