“A richly flavoured Indonesian curry from Nancy Lam, seasoned with a wonderfully fragrant mix of exotic spices, coconut, lemon grass and lime leaves.”
1hr 15mins

Ingredients Nutrition


  1. Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.
  2. Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and purée until very smooth.
  3. Dry-fry the shredded coconut without any oil until golden brown. Transfer to a blender and blend until smooth.
  4. Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the puréed spices and fry over medium heat for 5 minutes, stirring.
  5. Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices.
  6. Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste. Bring to the boil then simmer gently for 15 minutes.
  7. Stir in the shredded coconut. Cover tightly and simmer over low heat for another 20 minutes without removing the lid. Serve with rice and plenty of vegetables.

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