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Gulai Ayam Padang Chicken Curry Recipe



INGREDIENTS:

2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. grated nutmeg
1 tsp. ground turmeric
½ tsp. whole cloves
¼ tsp. cardamom seeds
10 fresh red Thai chiles
5 candlenuts
4 cloves garlic, peeled
3 small Asian shallots, or 1 regular, peeled
1 (2″) piece ginger, peeled and sliced
3 tbsp. peanut oil
5 Kaffir lime leaves
2 sticks cinnamon
1 stalk lemongrass, trimmed and knotted
1 (3½–4-lb.) chicken, cut into 8 pieces
2 cups coconut milk
Kosher salt, to taste
Rice, for serving

DIRECTIONS:

1. Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp. water in a food processor into a paste; set aside. 

2. Heat oil in a 12″ skillet over medium-high heat. Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes. 

3. Add chicken; cook until browned, 8–10 minutes. Stir in half the milk and 1¼ cups water; boil. 

4. Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes. Stir in remaining milk and salt; cook until slightly thick, 2 minutes more. Serve with rice.

Source: Saveur
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Gulai Ayam Padang Chicken Curry Recipe Gulai Ayam Padang Chicken Curry Recipe Reviewed by Niña on 4:30 PM Rating: 5

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