Recipe Ingredient
- 600g chicken, chopped
- Spice ingredients (A) - (ground)
- 4 fresh red chillies
- 6 dried chillies, soaked and cut into pieces, seeds removed.
- 6 shallots
- 3 cloves garlic
- 1 cm turmeric root
- 1 tbsp grated ginger
- ½ tsp belacan stock granules
- Ingredients (B)
- 3 stalks lemongrass, smashed
- 1 onion, sliced
- 3 kaffir lime leaves, torn into pieces
- 200ml thick coconut milk
- 50ml evaporated milk
- 50ml water
- 3 tbsp lime juice
- ½ tsp salt
- ½ tsp sugar or to taste
- 5 tbsp oil
Instructions
- Heat oil in a pot. Fry lemongrass and onion until fragrant. Add blended spice ingredients (A). Stir and fry until fragrant and oil rises.
- Add chicken and fry for a while. Leave to cook uncovered for about 5-6 minutes. Pour in coconut milk and water. Stir and simmer over medium low heat for 10-15 minutes.
- Add evaporated milk, kaffir lime leaves and lime juice. Cook for a further 1-2 minutes and adjust with salt and sugar to taste.
