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:
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.
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