Balinese Coconut Chicken Curry
/
Balinese Coconut Chicken Curry
Recipe by Louis Tikaram
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1 tablespoon olive oil
500g chicken, diced
3 tablespoons Ayam Balinese curry paste
4 tablespoons Ayam light soy sauce
1 can Ayam coconut milk
1 cup chicken stock
2 tablespoons Coles tomato paste
1.5 tablespoons minced garlic
1 large onion, diced
2 lemongrass sticks, bruised
500g diced potatoes
Method
Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.
Add in the bruised lemongrass sticks and cook for a minute to release their flavour.
Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.
Add in the Balinese curry paste, followed by the tomato paste and diced potatoes. Mix together thoroughly.
Pour in the coconut milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.
Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.
Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!
