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Kapitan chicken curry
Fruit and vegetables
2
onions
, sliced
2 tbsp freshly squeezed
lime juice
350g/13oz
shallots
, roughly chopped
4
garlic
cloves
1 tbsp chopped fresh root
ginger
1 tsp chopped
galangal
2 stalks
lemongrass
, tough outer leaves removed, soft inner stem roughly chopped
2 fresh red
chillies
, roughly chopped
10
shallots
, sliced
mint
leaves
1 red
chilli
, sliced
1
cucumber
, sliced
Tins, packets and jars
400ml/14oz thick
coconut milk
steamed
rice
, to serve
Cooking ingredients
1 tbsp ground
turmeric
1 tsp
salt
, or to taste
4 tbsp
vegetable oil
1 tbsp palm sugar (or
brown sugar
)
1 tsp chopped
turmeric
root
4-6 candlenuts or
macadamia
nuts
vegetable oil
, for deep frying
Meat, fish and poultry
4
chicken legs
, skin on
1 tsp blachan (shrimp paste), lightly fried until fragrant
Other
4-6 young
lime leaves
, finely shredded
1 small ginger flower, chopped (optional, available from some specialist Asian grocers)
1 dried red chilli, broken up
Back to recipe
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