Kaeng yot maphrao-on (coconut heart) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

คลิ๊กเพื่อดูรูปใหญ่่Kaeng yot maphrao-on (coconut heart)

Chicken is mostly used in kaeng yot maphrao or in kaeng ok-phrao, but pork bones can be used, too, though they dont produce as sweet a soup. The cooking method is the same as kaeng fak khio and kaeng pli tan. (Dikit kanthakalang, personal communication, June 20, 2007)


1.	Coconut heart	150	Gm.
2.	Domestic raised chicken	100	Gm.
3.	Kaffir lime leaves	5	Leaves
4.	Chopped Coriander	1/2	Tbsp.
5.	Chopped Spring onion	1/2	Tbsp.
6.	Vegetable oil	2	Tbsp.


1.	Dried Chili spur pepper	7	0
2.	Shallots	3	0
3.	Garlic	5	Cloves
4.	Sliced Lemongrass	1	Tbsp.
5.	Sliced Galangal	1	Tbsp.
6.	Shrimp paste	1/2	Tbsp.
7.	Salt	1/2	Tsp.

1	2	3
4	5

1. Pound chili paste ingredients until pulverized.
2. Stir fry chili paste in hot oil to release the aroma.
3. Add chopped chicken
4. Add stock and cook until chicken becomes tender.
5. Add coconut heart or core. Cook 5-10 minutes. Add Kaffir lime leaves and stir to mix.

Slice coconut heart and soak in water to prevent it from discoloring.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.