Masak Lemak Cili Api
A rich and creamy coconut milk-based curry from Negeri Sembilan, Malaysia, featuring the fiery heat of bird's eye chilies and aromatic spices. This dish is traditionally made with chicken or fish.
🧂 Ingredients
- 500g Chicken (cut into bite-sized pieces) or firm white fish (like mackerel or snapper, cut into steaks)(Chicken thighs or drumsticks are recommended for flavor and tenderness. For fish, ensure it's fresh and firm.)
- 500ml Thick coconut milk(Use good quality, full-fat coconut milk for the best creamy texture.)
- 4-5 medium Shallots (peeled and roughly chopped)
- 10-15 Bird's eye chilies (deseeded if you prefer less heat, or leave whole for maximum spice)(Adjust quantity based on your spice preference. Wear gloves when handling to avoid irritation.)
- 2.5 cm piece Fresh turmeric root (peeled and roughly chopped), or ground turmeric(If using ground turmeric, use 2 teaspoons.)
- 2 cm piece Galangal (peeled and roughly chopped)(Adds a distinct aromatic depth. If unavailable, ginger can be used as a substitute, though the flavor will differ.)
- 1 stalk Lemongrass (tough outer layers removed, bruised)
- 2 Turmeric leaves (knotted)(These are crucial for the authentic aroma and flavor. If unavailable, the dish will still be delicious but will lack a key element.)
- To taste Salt
- 1/2 tsp Optional: Belacan (shrimp paste), toasted(Adds an umami depth, common in some variations.)
👨🍳 Instructions
- 1
Prepare the spice paste: In a blender or food processor, combine the shallots, bird's eye chilies, fresh turmeric (or ground turmeric), galangal, and optional belacan. Add a tablespoon or two of water if needed to help the blades move. Blend until you achieve a smooth, fine paste. This should take about 5-7 minutes.
⏱️ 7 minutes - 2
Infuse the coconut milk: Pour the coconut milk into a pot or wok. Add the prepared spice paste and the bruised lemongrass stalk. Stir well to combine.
⏱️ 2 minutes - 3
Simmer the curry base: Place the pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the coconut milk from splitting. Do not boil vigorously. Let it simmer for about 10-15 minutes, allowing the flavors to meld and the paste to cook through. You'll notice the aroma intensifying and the sauce thickening slightly.
⏱️ 15 minutes - 4
Cook the protein: Add the chicken pieces (or fish steaks) to the simmering curry. Stir gently to coat the protein. If using chicken, simmer for about 15-20 minutes, or until cooked through and tender. If using fish, it will cook faster, around 8-10 minutes, until opaque and flaky. Avoid overcooking, especially the fish.
⏱️ 15-20 minutes - 5
Finish and season: Once the protein is cooked, add the knotted turmeric leaves to the pot. Stir them in and let them infuse for another 2-3 minutes. Season the curry with salt to taste. The sauce should be rich, creamy, and spicy. Remove the lemongrass stalk before serving.
⏱️ 5 minutes - 6
Serve hot with steamed white rice. Garnish with fresh cilantro if desired.
⏱️ N/A
💡 Pro Tips
- ✓Authenticity often means significant heat; adjust chili quantity to your tolerance.
- ✓The turmeric leaf is a key aromatic component and should not be omitted if possible.
- ✓For a richer dish, use only the thick cream from the top of two cans of coconut milk.
- ✓Ensure the curry is simmering gently, not boiling, to maintain a smooth, creamy texture.
- ✓This dish pairs well with plain white rice, which helps to balance the richness and spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add vegetables like young bamboo shoots (bamboo shoots), pineapple chunks, or okra during the last 10 minutes of cooking.
- Substitute chicken or fish with prawns or squid for a seafood version. Add prawns in the last 5 minutes of cooking.
- Include fern shoots (pucuk paku) for a traditional vegetable addition.