The family will love the flavour of this mild, sweet curry.
The ingredient of Balinese chicken curry
- 2 tablespoons peanut oil
- 400ml can light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 small skinless chicken thigh cutlets
- 1 bunch baby pak choy, halved lengthways
- 1 bunch choy sum, trimmed, halved
- 1/4 cup fresh coriander leaves
- Steamed jasmine rice, to serve
- Lime halves, to serve
- 1 red onion, roughly chopped
- 2 garlic cloves, chopped
- 2cm piece fresh ginger, chopped
- 1/3 cup roasted unsalted peanuts
- 1 long red chilli, roughly chopped, plus extra sliced chilli to serve
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 fresh curry leaves
- 2 tablespoons lime juice
The instruction how to make Balinese chicken curry
- 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).
- 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.
- 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.
- 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 curryfatContent: 1004.756 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 15.3 grams saturated fat
sugarContent: 62.8 grams carbohydrates
cholesterolContent: 84.6 grams protein
sodiumContent: 316 milligrams cholesterol