Malay Nonya lime chicken curry

[gabby]

Not quite as good as this curry with the chili, but a whole lot less painful afterwards.  I am going to experiment with ginger, horseradish and Vietnamese hot mint the next few times I make this, I will report back.

Curry paste
2/3 cup of red asian shallots (or brown onion)
4 cloves garlic
2 stems of lemongrass, white part only chopped
2 tsp finely chopped galangal
2 tsp ground turmeric
1 tbsp shrimp paste (check ingredients)
2 tbsp of apple cider vinegar (to replace the sambal olek called for in the original recipe)

1/4 cup coconut oil
1kg (2lb) chicken thighs cut into 3cm (1 1/4 inch) cubes
400ml (13 fl oz) coconut milk
1 tsp finely grated lime rind
1/2 cup lime juice
6 fresh kaffir lime leaves, finely shredded
2 tbsp tamarind puree (check ingredients)
lime wedges and extra lime leaves to garnish
steamed vegetables to serve (I used sweet potato, broccoli, zucchini, and tat-soi today)

Blend curry paste ingredients until smooth.
Heat oil in a wok until hot, add curry paste and cook 2 mins until fragrant.  Add the chicken and stir fry 5 mins until browned.  Add coconut milk, lime juice and rind, tamarind and lime leaves.  Simmer 15 mins until the chicken is cooked and the sauce is thickened a bit.  Stir in the steamed veg and serve with the garnish.

[evelynmiller]

The recipe looks simple and quite tasty. I am not a very good cook although my family loves eating new recipes. I am soon going to follow these steps to make this wonderful curry. For such recipes, I usually refer the diet book from the internet. My colleague makes new recipes from the guide régime. The guide régime is a diet guide available at Cellublue. She tries recipes from this book and brings it in her lunch box and we all love the recipes from this guide.