Sunday, 17 January 2016

Chicken in Spicy Coconut Curry




Chicken in Spicy Coconut Curry

6 boneless, skinless chicken thighs
3 medium-sized potatoes, peeled and quartered
250 ml coconut milk
2 pcs dried Garcinia indica (asam gelugor)
1 large handful Vietnamese mint (daun kesum)
2 fat fresh lemongrass stalks, bruised
4 kaffir lime leaves
2 fresh turmeric leaves, shredded
2 tsp vegetable oil
salt

Cut chicken into bite-sized chunks.

Heat oil in a large, deep frying pan over a medium heat.
Add the spice paste (see below for recipe)
and fry gently for 2 - 3 minutes until it starts to smell fragrant.
Add the chicken and cook for about 1 minute.
Add the coconut milk, potatoes, Garcinia indica, vietnamese mint, 
lemongrass, turmeric leaves and kaffir lime leaves 
to the pan and simmer for about 15 minutes.
Season to taste with a little salt.


Spice paste:
3 candlenuts
6 small asian shallots
2 cloves garlic
1 small knob fresh turmeric
4 bird's eye chillies (more if you're feeling lucky!)

Tip ingredients into a food processor
and blend into a smooth paste


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