80ml (1/3 cup) peanut oil
800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, quartered
270ml can (9 fl oz) coconut milk
6 fresh makrut lime leaves
1 lemongrass stalk, bruised
1 tbsp fresh lime juice
1 tsp caster (superfine) sugar
Steamed rice or roti, to serve
Spice paste
10 dried red chillies
5 small red shallots, peeled, chopped
4cm-piece (1.5”) galangal, peeled chopped
3cm–piece (1 3/16”) ginger, peeled, chopped
3 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped
4 candlenuts or macadamia nuts
1 1/2 tsp ground turmeric
1 tsp shrimp paste
Authentic and delicious
Made this over the weekend, instructions were straightforward and the curry is packed full of flavour! This will be a dish to whip up if you want to impress your friends and family! Thank you for this amazing and authentic recipe!
Just delicious.
I made this last weekend. We all loved it, very easy to follow the video and the tips make taste like the local Chinese restaurant make.