Page 110 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Two 2-inch (5-cm) pieces galangal, peeled and roughly chopped

2 tablespoons oil

1 fresh chicken, cut into 8 pieces (mix of drumsticks, thighs, wings, and breasts,
bone-in)

2 cups (500 ml) coconut milk

2 potatoes, peeled and cut into chunks

1 teaspoon salt

2½ teaspoons ground coriander

½ teaspoon ground turmeric

10 kaffir lime leaves or 1 teaspoon finely grated lime zest

1 Grind the ground red chili pepper, shrimp paste, shallots, garlic, lemongrass, and
galangal using a mortar and pestle or food processor until a smooth paste is formed.

2 Heat the oil in a wok or pot over high heat. Sauté the paste for 1 to 2 minutes until
fragrant. Carefully place the chicken and coconut milk on top of the paste, stirring
gently until the paste is mixed into the liquid. Bring to a vigorous boil then lower the
heat to medium.

3 Add the potatoes, salt, ground coriander, turmeric, and kaffir lime leaves. Stir until

thoroughly mixed. Simmer for 40 to 45 minutes, stirring occasionally.