Ingredients:
500 gm of chicken
10 cloves of shallot
2 shreds of galangal
2 inches of ginger
1 bowl of coconut flakes
2 sticks of lemongrass
1 turmeric leaf
1 piece of dried tamarind
4 cups of thick coconut milk
½ cup of chilli paste
a bit of turmeric powder
a bit of salt
a bit of sugar
oil for frying
Method:
- Firstly, blend the chicken with a bit of salt and turmeric powder and leave it for a while.
- Heat up the oil and fry the chicken. Fry for a short while, the chicken doesn’t have to be crispy. Then, separate the chicken and toss the oil.
- Next, blend ginger, galangal, roughly cut shallot and tumeric powder to a fine paste with a bit of water.
- Then, pound the coconut flakes till about crush.
- Add coconut milk into the wok, followed by the blended mixture together with lemongrass, dried tamarind, chilli paste, turmeric leaves that has been teared up and pounded coconut flakes.
- Stir till even and heat the oil. Let it simmer and stir occasionally to prevent the coconut milk from clumping.