Wednesday, March 31, 2010
I love all types of curries. One of my favourites is a Nyonya curry which is drier than most curries but bursting with flavour.
One thing to note: do try to get the spice paste as fine as you can. I adapted this recipe from Rasa Malaysia.
340 grams boneless chicken thigh and/or breast ; (cut into small cubes/pieces)
1 lemon grass ; (cut into 4-inch lengths, use only the white part, pounded)
4 piece kaffir lime leaves
1/2 cup coconut milk
1/2 tablespoon lime juice
Salt ; to taste
~~ -- Spice Paste -- ~~
3/4 inch galangal
114 grams fresh red chili ; (seeded and sliced)
2 1/2 shallots ; (sliced)
1/2 inch Ginger
3 candlenuts ; (soaked in warm water)
1/4 inch fresh turmeric
1/8 teaspoon belacan ; (fermented shrimp paste)
1. Blend all spice paste ingredients to a very fine paste.
2. Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
3. Add chicken and continue stirring until it''s almost cooked.
4. Add the coconut milk and the rest of the ingredients and continue to simmer for another 15-20 minutes, over low heat.
5. Add salt to taste and serve hot.