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Chicken Curry With Galangal
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1 portion thin coconut milk
200g galangal, peeled and finely sliced
2 stalks lemon grass, slightly bruised
3 kaffir lime leaves + extra for garnishing
1kg chicken, skinned and cut into small pieces
60ml fish sauce ( nam pla )
1 portion boiled coconut cream*
Juice of 3 limes
4 dried chillies, pan-fried and crushed into flakes
1 tablespoon crushed palm sugar ( jaggery ) or brown sugar
1 red chilli, cut into flower shape
* Coconut cream - 1 mature coconut, peeled and grated.
Squeeze the grated coconut without water, using muslin cloth, to obtain think coconut cream.
Method :
Boil the coconut milk with the galangal, leman grass, kaffir lime leaves, chicken pieces and fish sauce until the chicken is tender. Set aside.
Heat the boiled coconut cream for minutes in a separate pan. Add the chicken with the gravy. Stir well and simmer over low heat.
Add the lime juice, chilli flakes and palm sugar ( jaggery ) or brown sugar. Bring to a boil and cook for 2-3 minutes.
Garnish with kaffir lime leaves and red chilli before serving.
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