Chicken in Malaysian Red Curry Sauce
Wed, February 08 2006
Chicken in Malaysian Red Curry Sauce
Ingredients
• Chili paste
• 3cm ginger
• 1cm galangal (A close relative of ginger, galangal is an important
• 3cm ginger
• 1cm galangal (A close relative of ginger, galangal is an important
and popular ingredient in the foods of Southeast Asia, especially in Thailand. Ground Galangal is also called Laos powder)
• 2 cloves garlic
• 3 shallots
• 1 stalk lemon grass, finely chopped
• 4 fresh red chilis
• 4 dried red chilis
• 2 cm shrimp paste
• 1 long red chili, fresh
• 1 tomato
• 2 cloves garlic
• 3 shallots
• 1 stalk lemon grass, finely chopped
• 4 fresh red chilis
• 4 dried red chilis
• 2 cm shrimp paste
• 1 long red chili, fresh
• 1 tomato
Curry
• 3 tbsp oil
• 1 large onion, chopped
• 450g chicken fillet, sliced
• 1 large eggplant, sliced
• 250 ml coconut milk
• 2 tbsp lime juice
• 1 tbsp brown sugar
• salt to taste
• Thai Basil leaves or coriander leaves, kaffir lime leaves for garnishing
• 1 large onion, chopped
• 450g chicken fillet, sliced
• 1 large eggplant, sliced
• 250 ml coconut milk
• 2 tbsp lime juice
• 1 tbsp brown sugar
• salt to taste
• Thai Basil leaves or coriander leaves, kaffir lime leaves for garnishing
Method
Chilli Paste
• Pound to a paste in a mortar and pestle, or blend in a blender.
• Pound to a paste in a mortar and pestle, or blend in a blender.
Curry
• Heat oil in a wok or large frying pan and fry onions for about 30 seconds before adding the chili paste.
• Add the chicken and give it a good toss to ensure that the fillet is coated with the chili paste.
• Add the chicken and give it a good toss to ensure that the fillet is coated with the chili paste.
• When the chicken is three-quarters done add the eggplant and stir.
• Continue to cook for about five minutes and add the remaining ingredients.
• When the mixture thickens remove from fire.
• Dish out the chicken and garnish with Thai basil leaves, coriander leaves or kaffir lime leaves and serve with rice.
• Continue to cook for about five minutes and add the remaining ingredients.
• When the mixture thickens remove from fire.
• Dish out the chicken and garnish with Thai basil leaves, coriander leaves or kaffir lime leaves and serve with rice.
Related Products
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Galangal powder (left) and cocnut milk, fresh or canned, are available in Asian stores
Banana in Coconut Milk
Ingredients
• 4 ripe bananas
• 1/2 coconut
• 2 pandan leaves (Pandan leaves are available in some
• 1/2 coconut
• 2 pandan leaves (Pandan leaves are available in some
Asian stores in dried and frozen forms.)
• 2 tbsp sugar
• 2 tbsp sago
• salt to taste
• 2 tbsp sugar
• 2 tbsp sago
• salt to taste
Method
• Peel bananas and cut them on the slant into pieces about 1cm thick.
• Grate coconut and prepare thick and thin coconut milk. Wash sago and drain.
• Boil thin coconut milk with bananas, sugar, salt and pandan leaves. Stir constantly over medium heat. Add sago and continue stirring so that coconut milk does not become oily.
• When sago and bananas are almost cooked, quickly add in thick coconut milk, stirring constantly.
• As soon as it boils, remove from heat.
• Grate coconut and prepare thick and thin coconut milk. Wash sago and drain.
• Boil thin coconut milk with bananas, sugar, salt and pandan leaves. Stir constantly over medium heat. Add sago and continue stirring so that coconut milk does not become oily.
• When sago and bananas are almost cooked, quickly add in thick coconut milk, stirring constantly.
• As soon as it boils, remove from heat.
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