Indonesian Coconut Chicken Curry

Recipe by Tasia Seger

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 kg Coles chicken thigh cutlets (skin on)
4 makrut lime leaves
2 bay leaves
1 lemongrass stalk, bruised
4 cm galangal, bruised (or substitute with ginger)
1 lime
¼ tsp turmeric powder
500 ml chicken stock
500 ml coconut cream
200 g green beans
2 carrots, sliced
Vegetable oil
Sugar, salt, and white pepper, to taste
Fried shallots, for garnish
Jasmine rice, to serve

Spice Paste
4 shallots
3 garlic cloves
2 cm ginger
1 tsp ground coriander seeds
4 macadamia nuts, toasted

Method

Coat the chicken with lime juice and season with salt. Set aside.

Blend the spice paste ingredients in a food processor until smooth. Heat oil in a large pot and fry the spice paste until fragrant. Add the lemongrass, bay leaves, and makrut lime leaves, stirring for a few minutes.

Add the chicken to the pot and cook, turning regularly, until lightly browned. Add the carrots and enough chicken stock to cover the chicken. Cover and simmer until the chicken is cooked through and the carrots are tender.

Stir in the coconut cream and green beans. Simmer for an additional 10 minutes until the green beans are tender. Season with salt, sugar, and white pepper.

Serve over jasmine rice and garnish with crispy fried shallots.

Tips: