I am always delighted by the vibrant colour of this dish and the fragrance it imparts. I like serving it with nasi kunyit (turmeric rice) or you can just serve it with steamed jasmine rice.
Ingredients 12
125 ml neutral-flavoured cooking oil
1 kg boneless, skinless chicken thighs, chopped into bite-sized pieces
20 g makrut lime leaves, plus extra, thinly shredded, for garnish
300 ml coconut milk
salt, to taste
Spice Paste
100 g red Asian shallots, roughly chopped
30 g garlic, roughly chopped
10 g dried chillies, rehydrated in hot water for 15 minutes, drained
60 g long red chillies, roughly chopped
60 g fresh turmeric, roughly chopped
30 g galangal, fresh, roughly chopped
Serve With
steamed jasmine rice, to serve
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Method 4
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth. Add 1 tablespoon water to get it going, if required.
Heat a wok over a medium heat then add the . Fry the until fragrant – this should take about 5 minutes.
Add the , and . Mix to combine. Season with salt then cover the wok with a domed lid. Simmer, stirring occasionally, over low heat for 30–35 minutes until cooked through.
Garnish with the reserved shredded . Serve with steamed jasmine rice.
