Balinese Coconut Chicken Curry
Recipe by Louis Tikaram
Serve 4 |
Prep 10 min |
20 minutes
Ingredients:
- 1 tbsp olive oil
- 500g chicken, diced
- 3 tbsp AYAM™ Balinese Curry Paste
- 4 tbsp AYAM™ Light Soy Sauce
- 1 can AYAM™ Coconut Milk
- 1 cup chicken stock
- 2 tbsp tomato paste
- 1½ tbsp minced garlic
- 1 large onion, diced
- 2 lemongrass sticks, bruised
- 500g diced potatoes
Method
- Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.
- Add in the bruised lemongrass stick and cook for a minute to release their flavour.
- Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.
- Add in the AYAM™ Curry Paste, followed by the tomato puaste and diced potatoes. Mix together thoroughly.
- Pour in the AYAM™ Coconut Milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.
- Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.
- Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!
