A Nyonya cuisine dish from Malaysia which is loved by many. I made this dish for our staff meal with a homemade chili paste which I'll share the recipe at the end of this blog.
The aroma and fragrance from this curry will fill the whole house once you start cooking it.
Its packed full of aromatic herbs and spices like ginger, galangal, garlic, chilies, lemongrass, and shallots cooked together with coconut milk will definitely get you salivating once you get a whiff of the simmering curry.
You'll also get leftover curry which you can store in the freezer and when you need it, just dump in some freshly cut ladies fingers, serve it with some bread or 'mantao' and you have another meal ready to go!
📝👇 Here's How You Make It:
Chicken 2kg
Potatoes 3 large (500g)
Coconut milk 400g
Kaffir Lime leaves 20 pcs
Lemongrass 2 stalks
1 large Lime
Sugar 1 tbsp
Spice Paste:
Dried red chilies 14 pcs
Shallots 220g
Ginger 60g
Galangal/Lengkuas 60g
Garlic 15g or 1 tbsp
Lemongrass 2 stalks
Candlenut 8 pcs
Belacan powder 1 tbsp
Turneric 1 tbsp