Coconut Chicken Curry

INGREDIENTS :

Curry Paste A

2 stalks lemongrass (香茅), sliced

4 cloves garlic, minced

2 shallots, peeled and chopped

1 tbsp ginger, minced

Curry Paste B

3 tbsp oil

2 tbsp curry powder

½ tsp ground turmeric

½ tsp red pepper flakes (Chinese preferred)

1 Thai bird's eye chili, sliced *optional

For The Curry

3 tbsp oil

8 chicken thighs, bone-in and skin-on

4 small potatoes, peeled and quartered

1 cinnamon stick

2 star anise pods

5 lime leaves *optional

360 ml coconut milk

120 ml chicken stock

1 tbsp fish sauce

2 tsp brown sugar

COOKING METHODS :

Curry Paste
- Add in lemongrass, garlic, shallots, ginger, and Thai chili into mixing jar to chop.
Settings: Press TURBO 3 Seconds

- Scrape down sides.
- Continue with Select preset mode R "SMOOTHIE" to continue the high speed blending for a fine texture and PAUSE at 15 seconds.

- Add in cooking oil, curry powder, turmeric and crush chili flakes into mixing jar to stir.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 120°C

- Let it cool.

Marinade Chicken
- Pour the curry paste into chicken.
- Coat chicken throughly with the curry paste and let marinate for 30 minutes.

- Install blunt blade.
- Add oil and marinated chicken, potatoes, coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves into mixing jar to cook.
Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 120°C

- Season with fish sauce and brown sugar and enjoy!

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories1097

% Daily Value *
Total Fat 61.2g79%

Saturated Fat 27.6g138%
Cholesterol 260mg87%
Sodium 831mg37%
Total Carbohydrate 46.9g18%

Dietary Fiber 9.5g34%

Total Sugars 8.7g
Protein 94g

Calcium 11mg1%
Iron 46mg256%
Potassium 1713mg37%
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.

Print Options: