Name: Balinese Coconut Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 10 count small shallots; 15 count garlic cloves; 2 count thumb-size piece galangal (20 g); 2 count thumb-size piece young ginger (20 g); 2 count thumb-size piece ginger (20 g); 1 tsp turmeric powder; 2 count Thai green chillies; 3 count red chillies; 8 count cashew nuts; 1 tsp coriander seeds; 1 tsp black peppercorns; 1 tsp white pepper powder; 2 cloves; 1/2 tsp nutmeg powder; 3 tbsp coconut oil; 1 tbsp palm sugar; 2 tsp shrimp paste; 1 count lemongrass stalk (white part only); 2 bay leaves; 1 tbsp coconut oil; 3 count chicken breast (cubed); 3 count medium shallots (diced); 7 count garlic cloves (sliced); 1 count scallion (sliced); 2 count red chillies; 1 cup cubed peeled potato (2 medium); 1 cup chicken stock; 3 tbsp coconut cream; 2 tbsp basic yellow sauce (made before); 2 bay leaves

Yields8 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

Directions

Base Gede Bumbu Kuning - Basic Yellow Paste

Blend all the ingredients (except for coconut oil, palm sugar, shrimp paste, lemongrass, and bay leaves) for the curry paste together with 1 tbsp of water until a paste forms. You will be able to have more curry paste leftover as you only use 2 tbsp for this recipe. Store in the fridge for a couple weeks.

Add coconut oil to a pan (3 tbsp) over medium heat. Add all your paste in and fry for a couple minutes.

Add in the palm sugar, shrimp paste, lemongrass, and bay leaves and fry for additional 3 minutes or until no oil separation is seen.

Be Siap Mesanten Kare Ayam - Coconut Chicken Curry

Heat up 1 tbsp of coconut oil over medium heat. Add in your shallots, garlic, onions, and chilies. Fry that for about 3 minutes.

Add in the chicken and 2 tbsp of the basic yellow sauce you made in the first step. Stir fry for about 5 minutes.

Add in the potato and stir fry for about 3 minutes before adding in the chicken stock and coconut cream. Mix well and add in 1/2 cup of water, bay leaves, and lime skin. Cover and cook for about 10-12 minutes or until the potatoes are soft. Note, add another 1/2 cup of water or more for desired consistency. Taste for salt and pepper and enjoy with brown rice!

CategoryDinner, Lunch

Ingredients

Base Gede Bumbu Kuning - Basic Yellow Paste

10 count small shallots

15 count garlic cloves

2 count thumb-size piece galangal (20 g)

2 count thumb-size piece young ginger (20 g)

2 count thumb-size piece ginger (20 g)

1 tsp turmeric powder

2 count Thai green chillies

3 count red chillies

8 count cashew nuts

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp white pepper powder

2 cloves

1/2 tsp nutmeg powder

3 tbsp coconut oil

1 tbsp palm sugar

2 tsp shrimp paste

1 count lemongrass stalk (white part only)

2 bay leaves

Be Siap Mesanten Kare Ayam - Coconut Chicken Curry

1 tbsp coconut oil

3 count chicken breast (cubed)

3 count medium shallots (diced)

7 count garlic cloves (sliced)

1 count scallion (sliced)

2 count red chillies

1 cup cubed peeled potato (2 medium)

1 cup chicken stock

3 tbsp coconut cream

2 tbsp basic yellow sauce (made before)

2 bay leaves

1 count lime (peeled)

salt and pepper to taste (already in paste therefore up to preference)

Nutrition Facts

8 servings

Serving size

8 servings

Amount per serving
Calories346

% Daily Value *
Total Fat 17g22%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 63mg21%
Sodium 258mg12%
Total Carbohydrate 26g10%
Dietary Fiber 3g11%
Total Sugars 6g
Protein 24g

Potassium 428mg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
Base Gede Bumbu Kuning - Basic Yellow Paste
10 count small shallots
15 count garlic cloves
2 count thumb-size piece galangal (20 g)
2 count thumb-size piece young ginger (20 g)
2 count thumb-size piece ginger (20 g)
1 tsp turmeric powder
2 count Thai green chillies
3 count red chillies
8 count cashew nuts
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp white pepper powder
2 cloves
1/2 tsp nutmeg powder
3 tbsp coconut oil
1 tbsp palm sugar
2 tsp shrimp paste
1 count lemongrass stalk (white part only)
2 bay leaves
Be Siap Mesanten Kare Ayam - Coconut Chicken Curry
1 tbsp coconut oil
3 count chicken breast (cubed)
3 count medium shallots (diced)
7 count garlic cloves (sliced)
1 count scallion (sliced)
2 count red chillies
1 cup cubed peeled potato (2 medium)
1 cup chicken stock
3 tbsp coconut cream
2 tbsp basic yellow sauce (made before)
2 bay leaves
1 count lime (peeled)
salt and pepper to taste (already in paste therefore up to preference)

Directions
Base Gede Bumbu Kuning - Basic Yellow Paste
1
Blend all the ingredients (except for coconut oil, palm sugar, shrimp paste, lemongrass, and bay leaves) for the curry paste together with 1 tbsp of water until a paste forms. You will be able to have more curry paste leftover as you only use 2 tbsp for this recipe. Store in the fridge for a couple weeks.

2
Add coconut oil to a pan (3 tbsp) over medium heat. Add all your paste in and fry for a couple minutes.

3
Add in the palm sugar, shrimp paste, lemongrass, and bay leaves and fry for additional 3 minutes or until no oil separation is seen.

Be Siap Mesanten Kare Ayam - Coconut Chicken Curry
4
Heat up 1 tbsp of coconut oil over medium heat. Add in your shallots, garlic, onions, and chilies. Fry that for about 3 minutes.

5
Add in the chicken and 2 tbsp of the basic yellow sauce you made in the first step. Stir fry for about 5 minutes.

6
Add in the potato and stir fry for about 3 minutes before adding in the chicken stock and coconut cream. Mix well and add in 1/2 cup of water, bay leaves, and lime skin. Cover and cook for about 10-12 minutes or until the potatoes are soft. Note, add another 1/2 cup of water or more for desired consistency. Taste for salt and pepper and enjoy with brown rice!

Notes

Balinese Coconut Chicken Curry
Ingredients Directions

Balinese Coconut Chicken Curry

Directions

Ingredients

Ingredients

Directions

Notes

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