Ingredients Jump to Instructions ↓

  1. For The Spice Mixture

  2. 15 Dried chilies - seeded, soaked in hot water until soft and then drained

  3. 5 Candlenuts

  4. 2 Galangal - (thumb-size)

  5. 3 Lemongrass

  6. 1 teaspoon 5ml Turmeric

  7. 5 Garlic - peeled

  8. 1 1/2 tablespoons 22ml Shrimp paste

  9. 4 Shallots - peeled

  10. 1/4 cup 27g / 1oz Coriander seeds - toasted

  11. 1 tablespoon 15ml Ground white pepper for the chicken

  12. 28 oz 795g Coconut milk - (two cans)

  13. 1/4 cup 59ml Vegetable oil

  14. 1 Chicken - (3 1/2-to-4-pound), cut into serving -pieces (eight)

  15. 10 oz 284g Cooked bamboo shoots

  16. 2 tablespoons 30ml Soy sauce

  17. 1/2 teaspoon 2 1/2ml Salt

  18. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. For the spice mixture, combine the chilies, candlenuts, galangal, lemongrass, turmeric, garlic, shrimp paste and shallots in a food processer and process until smooth. Crush the coriander seeds until very fine and strain through a fine-mesh sieve to insure that you have a powder. Combine the coriander, white pepper and the spice mixture.

  2. For the chicken, refrigerate the unopened cans of coconut milk. When cold, open the cans and spoon the thick cream off the top. Reserve both the cream and the thinner milk underneath.

  3. Heat the oil in a wok over high heat. Add the spice mixture and fry, stirring, until fragrant, 4 to 5 minutes. Add the chicken, bamboo shoots and 2 cups of the thin coconut milk, and simmer until the chicken is cooked through, about 40 minutes. Leaving the sauce in the wok, transfer the chicken to a platter, cover and place in a warm oven. Add 1/2 cup of the reserved coconut cream, the soy sauce, salt and sugar to the wok, and simmer for 10 minutes. Pour over the chicken and serve with rice.


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