In a food processor or mortar, combine the base paste
ingredients and grind to a smooth paste. Joint the chicken and trim
any visible fat.
Heat the oil in a saucepan big enough to hold the chicken and
fry the paste until brown and fragrant. Add the additional shallots
and chicken and coat in the paste. Fry for a further 2 minutes
until the shallots are softened.
Add in the coconut cream and water and cover with ½ tsp of salt.
Simmer for 20 minutes and then uncover and simmer for a further 5
minutes until the chicken is tender and the sauce is reduced. Add
in the lime juice and stir well. Adjust seasoning with salt and
sugar. Scatter with shredded kaffir lime leaves to serve.
This Malaysian curry is awesome. Watch out though - the recipe
calls for eight chillies which could prove a little hot to handle
for those with milder tastes! Adam recommends Birds Eye Chillies,
which are the smaller type.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
Keep me updated on the following shows:
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