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Curry Kapitan

Yields4 ServingsCook 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:
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

0 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.