Make the paste by using a hand blender or stone mortar and pestle if you want a workout.
For the rice add to rice cooker inner bowl and fill with the white rice water level line number 4. Press the 'WHITE' or 'LONG GRAIN' function and press 'START'
Fry the Kaffir leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes)
Pour in half of the coconut milk and keep stirring so it doesn’t burn
Reduce the sauce by one third and when the oil forms on top turn up to a high heat
Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.
Add the chicken and cook for 5 minutes before adding the rest of the vegetables.
Cook for a few more minutes then add fish sauce and garnish with basil leaves and red chillies.
Serve next to white Jasmine rice
Ingredients
Directions
Make the paste by using a hand blender or stone mortar and pestle if you want a workout.
For the rice add to rice cooker inner bowl and fill with the white rice water level line number 4. Press the 'WHITE' or 'LONG GRAIN' function and press 'START'
Fry the Kaffir leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes)
Pour in half of the coconut milk and keep stirring so it doesn’t burn
Reduce the sauce by one third and when the oil forms on top turn up to a high heat
Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.
Add the chicken and cook for 5 minutes before adding the rest of the vegetables.
Cook for a few more minutes then add fish sauce and garnish with basil leaves and red chillies.
Serve next to white Jasmine rice
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