Chicken Curry
- 1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
- 2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
- 6-8 pieces kaffir lime leaves
- 1 cup coconut milk
- 1 tablespoon lime juice
- Salt to taste
- 1 1/2 inch galangal
- 1/2 lb fresh red chili (seeded and sliced)
- 5 shallots (sliced)
- 1 inch ginger
- 6 candlenuts (soaked in warm water)
- 1/2 inch fresh turmeric
- 1/4 teaspoon belacan (fermented shrimp paste)
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Candlenuts (6)
- Ginger (1 inch)
- Kaffir lime, leaves (6 pieces)
- Lemon grass (2)
- Red chili, fresh (1/2 lb)
- Shallots (5)
- Seafood
- Belacan (1/4 teaspoon)
- Meat
- Chicken thigh and/or breast, boneless (1 1/2 lb)
- Canned Goods
- Coconut milk (1 cup)
- Cooking & Baking
- Galangal (1 1/2 inch)
- Salt (1)
- Turmeric, fresh (1/2 inch)
- Drinks
- Lime juice (1 tablespoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published August 25, 2008 (4 years ago).
36 people saved this recipe.
