• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Heat oil in a pot. Fry lemongrass and onion until fragrant. Add blended spice ingredients (A). Stir and fry until fragrant and oil rises.
  2. 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.
  3. Add evaporated milk, kaffir lime leaves and lime juice. Cook for a further 1-2 minutes and adjust with salt and sugar to taste.

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