Ingredients A (serve 7-8):
10 red jalapeno chilies
12 shallots
7 cloves garlic
6 candlenuts
1 tbs coriander powder
6 dried chilies (soak in water for 10mins)
1/4 tsp cumin powder
1/2 tsp white pepper
2 lemongrass angel sliced (white part only)
2 sliced galangal (0.5cm thick)
Ingredients B:
800g coconut fresh milk (not cream)
1 turmeric leaf (or 1/2 tsp turmeric powder)
4 kariff lime leaves (remove the center stem and tear into pieces)
2 sliced galangal (0.5cm thick)
3 lemongrass (crushed the white part)
2 cardamom
1 star anise
3 cloves
1 kg chicken
2tbs sugar
2 tsp salt
1 tbs cooking oil
1/2 coconut, grated (toast it on a pan)- optional
Method:
- Grind ingredients A till smooth.
- Heat oil in a wok, add in Ingredient A mixture. Fried till fragrance.
- Add in half coconut milk, turmeric leaf, kariff lime leaves, lemongrass, galangal, cardamom, star anise, cloves. High heat till oil separated.
- Pour in the rest of coconut milk, sugar and salt. simmer and cook for 30mins.
- Add in chicken and cook for another 40mins, low heat.
- Season with salt and sugar if required.
- Lastly, add in toasted grated coconut.
- Served with white rice.
~ modified from Indochinekitchen
