Name: Curry Kapitan
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 shallots; 2 cloves garlic; ½ inch ginger; ½ inch galangal; 2 candlenuts (buah keras); 4 fresh red chillies, deseeded; 8 dried chillies, cut, deseeded, soaked in hot water; 1 inch fresh turmeric; 2 lemongrass stalks, sliced; 5 g dried shrimp paste (belacan); 20 ml water; 30 g cooking oil; 2 chicken thighs or 1/2 chicken; 240 ml coconut milk; ½ tsp pepper; Salt to taste; 4 kaffir lime leaves; 1 lemon, squeezed the juice

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields4 Servings

Cook Time25 minsTotal Time25 mins

INGREDIENTS :

(A) Curry Paste

8 shallots

2 cloves garlic

½ inch ginger

½ inch galangal

2 candlenuts (buah keras)

4 fresh red chillies, deseeded

8 dried chillies, cut, deseeded, soaked in hot water

1 inch fresh turmeric

2 lemongrass stalks, sliced

5 g dried shrimp paste (belacan)

20 ml water

30 g cooking oil

(B)

2 chicken thighs or 1/2 chicken

240 ml coconut milk

½ tsp pepper

Salt to taste

(C)

4 kaffir lime leaves

1 lemon, squeezed the juice

COOKING METHODS:

- (A) Place curry paste ingredients into mixing jar and blend.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the sides.

- Add the oil into mixing jar to saute until fragrant.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 120°C

- (B) Add chicken, coconut milk, pepper and salt, then continue to saute.
Settings: Timer: 12 Minutes / Speed: 1 / Temperature: 120°

- (C) Add kaffir lime leaves and lime juice, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°

- Transfer into serving plate and serve with white rice.

Nutrition Facts

4 servings

Serving size

dishes

Amount per serving
Calories547

% Daily Value *
Total Fat 36.9g48%
Saturated Fat 17.3g87%
Cholesterol 125mg42%
Sodium 247mg11%
Total Carbohydrate 11g4%
Dietary Fiber 2.9g11%
Total Sugars 2.9g
Protein 44g

Calcium 4mg1%
Iron 22mg123%
Potassium 653mg14%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
(A) Curry Paste
8 shallots
2 cloves garlic
½ inch ginger
½ inch galangal
2 candlenuts (buah keras)
4 fresh red chillies, deseeded
8 dried chillies, cut, deseeded, soaked in hot water
1 inch fresh turmeric
2 lemongrass stalks, sliced
5 g dried shrimp paste (belacan)
20 ml water
30 g cooking oil
(B)
2 chicken thighs or 1/2 chicken
240 ml coconut milk
½ tsp pepper
Salt to taste
(C)
4 kaffir lime leaves
1 lemon, squeezed the juice

Directions
COOKING METHODS:
1
- (A) Place curry paste ingredients into mixing jar and blend.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the sides.

2
- Add the oil into mixing jar to saute until fragrant.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 120°C

3
- (B) Add chicken, coconut milk, pepper and salt, then continue to saute.
Settings: Timer: 12 Minutes / Speed: 1 / Temperature: 120°

4
- (C) Add kaffir lime leaves and lime juice, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°

5
- Transfer into serving plate and serve with white rice.

Notes

Curry Kapitan
Ingredients Directions

Ingredients

Directions

Notes

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