Balinese chicken curry

Balinese chicken curry


The family will love the flavour of this mild, sweet curry.

The ingredient of Balinese chicken curry

  1. 2 tablespoons peanut oil
  2. 400ml can light coconut milk
  3. 1 tablespoon fish sauce
  4. 1 tablespoon brown sugar
  5. 8 small skinless chicken thigh cutlets
  6. 1 bunch baby pak choy, halved lengthways
  7. 1 bunch choy sum, trimmed, halved
  8. 1/4 cup fresh coriander leaves
  9. Steamed jasmine rice, to serve
  10. Lime halves, to serve
  11. 1 red onion, roughly chopped
  12. 2 garlic cloves, chopped
  13. 2cm piece fresh ginger, chopped
  14. 1/3 cup roasted unsalted peanuts
  15. 1 long red chilli, roughly chopped, plus extra sliced chilli to serve
  16. 1 teaspoon ground coriander
  17. 1/2 teaspoon ground turmeric
  18. 4 fresh curry leaves
  19. 2 tablespoons lime juice

The instruction how to make Balinese chicken curry

  1. Make curry paste: process onion, garlic, ginger, peanuts, chilli, ground coriander, turmeric and curry leaves in a food processor until finely chopped. Add lime juice. Process until mixture is almost smooth (see note).
  2. Heat 1/2 the oil in a large, deep frying pan over medium heat. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Stir in coconut milk, fish sauce and sugar. Bring to the boil.
  3. Add chicken. Reduce heat to low. Simmer, covered, for 15 minutes. Uncover. Turn chicken. Simmer for a further 15 minutes or until chicken is cooked through.
  4. Meanwhile, heat remaining oil in a wok over high heat. Add pak choy and choy sum. Cook, tossing occasionally, for 5 minutes or until just tender and starting to char. Sprinkle curry with coriander and extra sliced chilli. Serve with steamed rice, lime halves and greens.

Nutritions of Balinese chicken curry

calories: 1004.756 calories
calories: 44 grams fat
calories: 15.3 grams saturated fat
calories: 62.8 grams carbohydrates
calories: 84.6 grams protein
calories: 316 milligrams cholesterol
calories: 769 milligrams sodium
calories: NutritionInformation

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