COCONUT CHICKEN CURRY

 

 

INGREDIENTS

 

3 Chicken thighs fillets chopped

1 small Onions

1 small Green capsicum chopped

4 cloves Garlic

4 Red chilies

2 sticks Lemon grass

1/2 tsp Cinnamon powder

2 tsp Coriander powder

1/2 tsp Nutmeg powder

13 Black peppercorns pounded

2 Kaffir lime leaves sliced finely

220g Bamboo shoots (canned)

150ml Coconut cream

10 Basil leaves

4 tbsp Cooking oil

1 tsp Sugar

1.5 tbsp Fish sauce

1/3 cup Water

1 pinch MSG (Optional)

Salt to taste

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METHOD

 

Put the cinnamon, coriander, nutmeg, capsicum, chilies, and garlic in a blender and blend to a paste

 

 

Put the cooking oil into a deep cooking pot and heat on medium high

 

 

Bruise the lemon grass sticks and add

 

 

Add the paste you made in step one

 

 

Add the chicken meat and mix well

 

 

Add the peppercorns

 

 

Add fish sauce

 

 

Add salt

 

 

Add sugar

 

 

Add bamboo shoots

 

 

Add water

 

 

Add coconut cream

 

 

Add kaffir lime

 

 

Reduce heat to medium. Cover and cook for 5 minutes

 

 

Add basil leaves

 

 

Add MSG (optional)

 

 

Serve with rice and your choice of vegetable dish

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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