CHICKEN IN SPICY THAI PASTE
Indonesian (Ayam Sambal Siam)
Favourite Dishes from the Tunku's Kitchen by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa
Serves 4-6
Ingredients • Cooking oil 30 ml • Fresh turmeric (kunyit hidup) 2-cm knob, peeled and finely ground • Ginger 2-cm knob, peeled and finely ground • Shallots 6, peeled and finely ground • Dried chillies 20, seeded and finely ground • Lemon grass (serai) 3 stalks, finely sliced • Galangal (lengkuas) 4-cm knob, finely sliced • Shrimp paste (belacan) 3-cm, roasted and finely ground • Chicken 500 g, cut into small pieces • Grated coconut (kerisik) 2 Tbsp, roasted and pounded • Thick coconut milk (santan) 150 ml (in packed form, ready-to-use) • Salt to taste • Sugar to taste • Kaffir lime leaves (daun limau purut) 6 leaves
Garnish Kaffir lime leaves 2 leaves, thinly sliced Garlic 2 cloves, peeled and thinly sliced, crisp-fried
Method • Heat cooking oil in a wok.
• Saute ground ingredients (turmeric, ginger, shallots and dried chillies), lemon grass, galangal and shrimp paste until fragrant.
• Add chicken and stir until cooked.
• Add pounded coconut and 150 ml coconut milk. Bring to a boil.
• Season with salt and sugar.
• Pour in the remaining coconut milk and cook over a low fire.
• When gravy is almost dry, add the kaffir lime leaves.
• Cook until chicken is tender.
• Garnish with thinly sliced kaffir lime leaves and crisp-fried garlic. • Serve hot.
|