Ingredients Jump to Instructions ↓

  1. 12 to 16 cloves garlic, peeled and coarsely chopped

  2. 3 egg yolks salt and freshly ground black pepper

  3. 2 cups (500ml) olive oil juice of

  4. 2 lemons

Instructions Jump to Ingredients ↑

  1. Method : Puree garlic and egg yolks in a food processor or blender. Add salt and pepper. With motor still running, add oil in a thin stream, slowly at first. As the sauce thickens, add lemon juice. Taste, adding a little more lemon juice, salt or pepper if necessary. Method : Place lemon grass, green onions, onion, shrimp paste and 1/2 cup (125ml) coconut milk in a food processor. Process to make a fine paste. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring for 1 minute. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasoning. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steamed rice.


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