Cinnamon Eggy Toast With Apple Butterscotch SauceMay 8, 2017
Easy Chicken Green CurryJuly 13, 2017
Servings: 3 – 4 persons
Difficulty level: Beginner
2 chicken thighs, 2 chicken drumsticks
1 ½ cup coconut, grated
6 cloves garlic
4 stalks lemongrass
15 dried chillies, soaked
40 g galangal
40 g ginger
20 g turmeric
2 ½ tbsp brown sugar
200 ml coconut milk
5 kaffir lime leaves, finely chopped
Salt to taste
- Toast grated coconut for 10 to 15 minutes or until browned. Set aside.
- Blend together shallots, garlic, lemongrass, dried chillies, galangal, ginger and turmeric into fine paste.
- Heat 200 ml of oil on low. Fry chilli paste until for 10 to 15 minutes or until fragrance. Add toasted grated coconut. Stir until well combined. Add chicken. Stir until evenly coated. Add brown sugar and salt to taste. Add coconut milk. Stir until evenly mixed. Cover and simmer for 15 to 20 minutes until chickens are cooked through.
- Add chopped kaffir lime leaves. Mix and serve. Good with steamed Jasmine rice. Enjoy!