Ayam Kapitan (Simplified)
70% asli · Malaysian Fusion
A quicker, more accessible version of Ayam Kapitan, using pre-made curry paste and fewer aromatics, while retaining the characteristic thick, slightly dry curry and key flavors of lemongrass and kaffir lime.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken breast or thigh, boneless, cut into chunks800g
- Malaysian red curry paste4 tbsp
- Coconut milk, thick400 ml
- Lemongrass, bruised1 stalk
- Kaffir lime leaves3-4
- Tamarind paste, mixed with water1 tbsp
- Sugar1 tsp
- Saltto taste
- Vegetable oil2 tbsp
Langkah
- 1
Heat vegetable oil in a pan over medium heat. Add the Malaysian red curry paste and sauté for 2-3 minutes until fragrant.
- 2
Add the chicken chunks and stir-fry until lightly browned.
- 3
Pour in the coconut milk, add the bruised lemongrass stalk and kaffir lime leaves. Stir well.
- 4
Add the tamarind paste mixture, sugar, salt, and black pepper. Bring to a simmer.
- 5
Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Remove lemongrass stalk.
- 6
Adjust seasoning. Serve hot.
