14511 Lee Jackson Memorial Hwy.
Chantilly, Virginia 20151
Nongkran Daks - Owner/Executive Chef
1) 6 lbs. Chicken pieces - skin removed
2) 13 1/2 oz. can Coconut Cream
3) 2 tbs. Tamarind Pulp - soaked in 1 cup Water
1) 7 dried Red Peppers - soaked in Water for 30 minutes
2) 12 Shallots or 1 Yellow Onion - peeled and diced
3) 10 Garlic Cloves - peeled
4) 1 tsp. ground Cinnamon
5) 1 tsp. Coriander Seeds
6) 1 tsp. Caraway Seeds
7) 2 tsp. powder Turmeric
8) 2 tsp. Shrimp Paste
1) 5 tbs. Tamarind Juice
2) 4 tbs Fish Sauce
3) 2 tbs. Palm Sugar
4) 1 tsp. Salt
1) Toast coriander and caraway seeds in an oven at 200 degrees for 5 minutes or
fry in a dry frying pan until brown.
2) Squeeze juice and discard the pulp and seeds from tamarind. Set aside.
3) Blend curry paste ingredients in a blender with 1/2 cup cold water until smooth.
4) Empty coconut cream into a heavy sauce pan. Turn on medium heat until it boils.
5) Add the curry paste and stir a few times.
6) Add chicken. Cover and simmer about 1 hour or until tender.
7) Add the seasoning and stir to combine.
(Banana with Tapioca in Coconut Milk)
This is a fast and easy dessert to make.
It can be served hot or at room temperature.
1) 6 ripe Bananas - peeled
2) One 14 oz. can Coconut Milk
3) 1 cup Water
4) 2/3 c up Sugar
5) 1/4 tbs. Salt (optional)
6) 1/3 c up Tapioca - rinsed in cold water and drained
7) 1/4 cup Sesame Seeds
1) Heat a dry frying pan on medium heat until hot. Add sesame seeds and stir
constantly until brown (about 2-3 minutes).
2) Slice bananas lengthwise into 2 halves then cut each half in four slices, so you
have 48 pieces.
3) Combine coconut milk, sugar, salt and water in a saucepan. Simmer for a
few minutes until the sugar is dissolved. Add the tapioca and bananas.
Cook for additional 5-7 minutes, stirring occasionally, until tapioca is clear
4) Remove from heat. Spoon into individual dessert bowls. Sprinkle about 1/2 tbs.
toasted sesame seeds on the top.
In the Studio Kitchen with Nongkran Daks
(left) and Lindsey Gustin (right)