RECIPES OF MALAYSIA

Ingredients

3 1/2 lb

1

2 tsp

1 cup

1 cup

2 large

10-15

10

2

20

5 cloves

1

12

1 tsp

2x1 inch

5 stalks

1 large

Chicken (cut into bite size pieces)
Onion (diced)
Salt (adjust to taste)

Thick coconut milk

Thin coconut milk

Lime (juice)

Shallots (thinly sliced)

Dried red chillies

Fresh red chillies

Shallots

Garlic

Turmeric root (1 inch piece)

Candlenuts

Ground coriander

Dried shrimp paste

Lemon grass

Tomato (quartered) (optional)
Oil for cooking

1. Grind dried red chillies, fresh red chillies, shallots, garlic, turmeric root, candlenuts, ground coriander, dried shrimp paste and grass into a paste
2. Fry shallots in oil until crispy for garnishing
3. Heat some oil in a wok and lightly brown onions and add salt
4. Add ground ingredients (paste) and fry until fragrant, adding a little of the thin coconut milk to prevent ingredients from sticking to the wok
5. Add chicken and fry for 3 minutes
6. Pour thin coconut milk over chicken and cook over low heat until chicken is tender (approximately 30 minutes)
7. Add the tomato (optional)
8. Add remaining thick coconut milk
9. When the curry boils, add the lime juice
10. Garnish with crispy fried shallots

Serve with plain rice or roti jala