Masak Lemak Cili Api

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving