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Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken in Spicy Thai Paste


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Indonesian (Ayam Sambal Siam)

Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa

Serves 4-6



    • 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

    Kaffir lime leaves 2 leaves, thinly sliced
    Garlic  2 cloves, peeled and thinly sliced, crisp-fried


• 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.


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