Ingredients /nutrition
- 4 chopped shallots
- 4 chopped red chilies
- 2 crushed garlic cloves
- 1 pc chopped galangal
- 1 stalk chopped lemon grass
- 1 1/2 tbsp vegetable oil
- 650 g boneless chicken, cut into strips
- 2 tbsp brown sugar
- 800 ml coconut milk
- 2 tsp tamarind paste
- 1 1/2 tbsp fish sauce
- 5 kaffir lime leaves
- 500 g thinly sliced pineapple
- juice of 1 lime
Methods / instructions
- Combine the first 5 ingredients in a blender or food processor to make into a smooth paste.
- In a hot saute pan, add oil and chicken. Stir fry until golden brown, remove from heat and set aside.
- Stir fry chili paste until fragrant.
- Stir in remaining ingredients, bring to boil for 5 minutes and gently simmer for a further 3 minutes.
- Serve hot with boiled rice.
Servings: 4
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