์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Ayam Masak Lemak Cili Padi
A rich and spicy chicken dish cooked in coconut milk with bird's eye chilies, turmeric, and lemongrass. It's a flavorful and aromatic curry that is a staple in Bruneian households.
๐ง ์ฌ๋ฃ
- 1 kg Chicken(cut into pieces)
- 400 ml Coconut milk
- 15-20 pieces Bird's eye chilies(adjust to taste)
- 1 inch Turmeric(fresh, or 1 tsp powder)
- 2 stalks Lemongrass(bruised)
- 5 medium Shallots
- 3 cloves Garlic
- 1 inch Ginger
- to taste Salt
- 1 tsp Sugar(optional)
- 2 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Grind the bird's eye chilies, turmeric, shallots, garlic, and ginger into a paste.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add the spice paste and bruised lemongrass. Sautรฉ until fragrant.
- 3
Add the chicken pieces and stir to coat with the spice paste. Cook for about 5 minutes until the chicken is lightly browned.
- 4
Pour in the coconut milk. Add salt and sugar (if using). Bring to a gentle simmer.
- 5
Cover and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally.
- 6
Taste and adjust seasoning if needed. Serve hot with rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a milder dish, reduce the number of bird's eye chilies.
- โEnsure the coconut milk is not boiled vigorously to prevent curdling.
- โThis dish can also be made with other proteins like fish or beef.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add kaffir lime leaves for extra fragrance.
- A touch of tamarind paste can add a slight tanginess.