Ingredients /nutrition
- 3 dried red chilies, seeded, soaked to soften
- 1 red fresh chili
- 25g shrimp paste
- 5 garlic cloves
- 10 shallots
- 25 g chopped galangal
- 2 stalks sliced lemon grass
- 2 kaffir lime leaves
- 4 1/2 tbsp vegetable oil
- 12 curry leaves
- 1/2 chicken cut into bite size pieces
- 5 potatoes, steamed to half cooked, cut into half
- 220 ml thick coconut milk
- 200 ml water
- 2 tbsp of fish sauce or chicken stock granules
- 1 tbsp palm sugar
- salt to taste
Methods / instructions
- Blend the first 8 ingredients in a food processor or a blender until form a smooth paste.
- Heat oil in a heavy saucepan and saute curry paste and curry leaves until fragrant.
- Add in chicken and cook for 6 minutes.
- Stir in remaining ingredients and cook for 16-18 minutes.
- Serve hot with boiled fragrant rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|