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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.