Print Options:

Balinese Coconut Chicken Curry

Yields8 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Balinese cooking I found while in Ubud, Bali was very similar to Thai cooking in that you have to create a paste for the curry. However, the slight variations make this curry unique in it's own way. I absolutely loved this Be Siap Mesanten Kare Ayam aka Coconut Chicken Curry! The flavors are so bold and unique that I promise it won't disappoint!

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)
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!

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.