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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste. | 2. Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes. | 3. Add meat pieces. Stir-fry for 5 minutes. | 4. Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water. | 5. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes. | 6. Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		chopped	-	-	-	-
coconut golden brown	3	tablespoons	desiccated dry-fried	-	-	-	-
shallot	4 -8	onions	sliced	-	-	-	-
gingerroot	2		sliced	-	-	-	-
galangal root	1	cm		-	-	-	-
red chilies	2		seeded sliced	-	-	-	-
chilies chilli powder	4	tsp		-	-	-	-
coconut cream	150			118800.0	2394.0	1306.8	12484.8
sunflower oil corn	1	tablespoon		-	-	-	-
turmeric powder	2/3	teaspoon		-	-	-	-
lemongrass	3		sliced trimmed smashed	-	-	-	-
kaffir lime leaf	3			-	-	-	-
dark brown sugar	1	tablespoon		-	-	-	-
sea salt	1 - 1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.