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4 to 6
ServingsEasy
Published 1981
| peppercorns | |
With a mortar and pestle, pound together the peppercorns, coriander roots and salt into a paste. Place the paste in a wok, together with chicken pieces, coconut milk and Laos powder. Over moderate heat, bring to a boil and cook, stirring, until chicken is tender. Add the cabbage and continue to boil, stirring, until the cabbage is cooked but crisp. In a bowl, combine the roasted curry paste, fi
