Sweet Basil Curry Chicken
Ingredients:
1kg Boneless Chicken Thigh (Cut Into Big Pieces)
200g Sweet Basil Leaves
3 Stalks Lemon Grass (Crushed)
1½ Cups Water
400ml Thick Coconut Milk
4 Tablespoon D'Palate Chicken Powder
1 Tablespoon Of Sugar
4 Tablespoon Of Fish Sauce
Marinade:
8pcs Shallots
2 Teaspoon D'Palate Garlic Powder
5cm Galangal
1 Teaspoon Turmeric Powder
5cm Yellow Ginger
1kg Boneless Chicken Thigh (Cut Into Big Pieces)
200g Sweet Basil Leaves
3 Stalks Lemon Grass (Crushed)
1½ Cups Water
400ml Thick Coconut Milk
4 Tablespoon D'Palate Chicken Powder
1 Tablespoon Of Sugar
4 Tablespoon Of Fish Sauce
Marinade:
8pcs Shallots
2 Teaspoon D'Palate Garlic Powder
5cm Galangal
1 Teaspoon Turmeric Powder
5cm Yellow Ginger
Method:
1. Blend marinade until fine in a food processor.
2. Combine marinate and chicken and leave in fridge for 1hour or more.
3. Heat up 4 tablespoon of cooking oil in wok and stir fry marinated chicken and lemon grass until chicken is cooked on the outside.
4. Add water, coconut milk and remaining ingredients and mix well. Simmer on low heat for 30mins. Leave pot uncovered when boiling to prevent burning. Stir every 10mins, taking care not to break up the chicken pieces.
5. Season with fish sauce to desired taste.
