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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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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