Chicken Curry

Poultry

Prep Time: 15 minutes Cook Time: 25 minutes Servings: Yield: 4 people Source:

Ingredients

2 tablespoons cooking oil

1 1/2 lbs. boneless chicken thighs and/or breasts, cut into pieces

2 lemongrass white part only, cut into 4-inch lengths, pounded

6-8 pieces kaffir lime leaves

1 cup coconut milk

1 tablespoon lime juice

salt to taste

SPICE PASTE:

1 1/2 inches galangal

1/2 lb fresh red chilies, seeded and sliced

5 shallots, peeled and sliced

1 inch ginger, peeled and sliced

6 candle nuts

1/2 inch fresh turmeric, peeled and sliced

1/4 teaspoon belacan (shrimp paste)

Directions

Blend all the Spice Paste ingredients to a very fine paste.

Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top.

Add the chicken, lemongrass and kaffir lime leaves. Keep stirring and cooking until the chicken is almost cooked.

Add the coconut milk, simmer for 15-20 minutes, over low heat.

Add the lime juice and salt.

Serve hot with steamed rice.

Nutrition

Saturated Fat
Cholesterol
Sodium
Carbohydrates