You may also like
Categories:
chicken coconut water sugar stalk lemongrass shallots garlic cayenne peppers peppercorns turmeric ginger lime juice salt shallots garlic Curry turmeric lime stalk lemongrass pandan leaves green chilies red chili
Viewed: 85 - Published at: 4 years agoIngredients
- 1/2 chicken (500 gr), cut in small pieces according to taste
- 300 ml coconut water
- 2 tbsp palm sugar
- 1 stalk lemongrass, crushed
- 3 shallots
- 2 cloves garlic
- 3 cayenne peppers
- 5 peppercorns
- 1/4 tsp turmeric powder
- 1 cm piece ginger
- 2 tbsp lime juice
- 1/2 tsp salt (to taste)
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 sprigs curry leaves
- 2 turmeric leaves, thinly sliced
- 3 lime leaves, ribs removed
- 1 stalk lemongrass, use white part and thinly sliced
- 3 pandan leaves, sliced into 1 cm pieces
- 2 green chilies, cut diagonally
- 1 red chili, cut diagonally
Method
- Boil chicken using coconut water then add the ground spices, palm sugar and lemongrass.
- Cook until the liquid is low and spices are infused, then drain chicken.
- Fry chicken until slightly browned (when frying, chicken should be completely submerged in oil).
- Add chili, shallot and garlic.
- After they are bit wilted/soft, add the curry leaves, turmeric leaves, lime leaves, lemongrass and pandan leaves.
- Fry until seasoning is cooked and crispy.
- Drain and enjoy served hot with rice.
