👨‍🍳 作り方

1. 1

   Prepare the spice paste (rempah): Blend dried chillies (soaked and deseeded), shallots, garlic, ginger, turmeric, galangal, candlenuts (or macadamia nuts), and belacan (shrimp paste) into a smooth paste. Adjust quantities based on desired spice level and richness.

   💡 プロのコツ: Soaking dried chillies makes them easier to blend. Toasting belacan briefly enhances its flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened and lightly browned.

   ⏱️ 5-7 minutes
3. 3

   Add the minced garlic and grated ginger to the pot and cook until fragrant.

   ⏱️ 1 minute
4. 4

   Add the prepared spice paste (rempah) to the pot. Cook, stirring frequently, until the oil separates from the paste and it becomes fragrant. This is crucial for developing the curry's flavor.

   ⏱️ 10-15 minutes
5. 5

   Add the chicken pieces to the pot and sear them on all sides until lightly browned.

   ⏱️ 5 minutes
6. 6

   Pour in the coconut milk, add the bruised lemongrass stalks, kaffir lime leaves, curry leaves (if using), and slit chilli padi (if using). Stir well to combine.

   💡 プロのコツ: Ensure the heat is not too high at this stage to prevent the coconut milk from curdling.
7. 7

   Bring the curry to a simmer, then add the cubed potatoes. Cover the pot and let it simmer gently until the chicken is cooked through and the potatoes are tender.

   ⏱️ 25-30 minutes
8. 8

   Season the curry with salt and sugar to taste. Adjust the consistency by adding a little water if it's too thick, or simmering longer if it's too thin.

   💡 プロのコツ: Taste and adjust seasoning carefully. The sweetness of the coconut milk and potatoes can balance the spices.
9. 9

   Remove the lemongrass stalks before serving. Serve hot with steamed rice, roti prata, or crusty bread.