Ingredients (Serves 4)
- 2 lbs of skinless chicken breasts, thickly sliced, ½-inch pieces
- 1 can of Aroy-D coconut milk, 14 oz (400 ml)
- 2 large white potatoes, cut into 1-inch cubes
- 1 large onion, diced into small pieces
- 2 cups of milk
- 8 cloves of garlic, finely chopped
- 6 shallots, finely chopped
- 2 tablespoons of vegetable oil
- 4 tablespoons of chopped lemon grass
- 8 kaffir leaves, thinly sliced
- 1½ tablespoons of red chili powder
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 1 teaspoon of chicken soup base mix
- 1 tablespoon of fish sauce
- 3 tablespoons of curry powder
Procedures
- Put the lemon grass and kaffir leaves in a spice grinder. Grind them until smooth, like a paste.
- Heat the oil in a pot (medium heat) and add garlic and shallot, stirring them until brown. Then, add the lemon grass and kaffir leaves paste, chili powder, and curry powder into a pot. Stir the mixture for 2 minutes.
- Add chicken, onion, and salt, stirring them for 5 minutes. Add sugar, fish sauce, chicken soup base, and coconut milk. Then, add milk and bring it to a boil.
- Cover the pot and slowly cook for 15 minutes to 17 minutes (slow heat) more. Taste and serve hot.
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