Curried chicken in coconut milk

Curried chicken in coconut milk

Ga nuoc cot dua

By
From
South East Asian Food
Serves
4-6

Ingredients

Quantity Ingredient
1/2 cup thick canned coconut milk
1 1/2 cups thin canned coconut milk
1kg chicken pieces, with bone
1 tablespoon fish sauce, or more to taste
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1 tablespoon curry powder
torn coriander leaf
asian sweet basil

Paste spices

Quantity Ingredient
3 stalks lemongrass
3 garlic cloves, sliced
4 shallots, sliced

Method

  1. Open the can of coconut milk without shaking it and set aside 1⁄2 cup of the thick milk at the top. Chop the chicken into bite-sized pieces with bone and marinate in a mixture of fish sauce, sugar, salt and pepper. In a mortar or a food processor attachment mash the lemongrass, chilli, garlic and shallots to a fine paste. Heat the oil in a wok and fry the paste until it smells fragrant, add the chicken and the curry powder and stir-fry until the chicken has changed colour. Add thin coconut milk to cover, stir and cook without a lid until the chicken is tender and the gravy has reduced. Adjust fish sauce and sugar to taste. Finally add the thick coconut milk and stir. Dish out into a bowl. Garnish with coriander leaf and basil.
Tags:
SBS
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