- 400 g chicken
- 1 tbsp kapi
- 1/2 cup coconut cream
- 3 cups coconut milk
- 3 tbsp fish sauce
- 1 tbsp salt
- 2 tbsp sugar
- 400 g sweet potatoes
Groeung
- 40g lemon grass stalk, sliced very thinly
- 1 tsp rhizome, cut small
- 1 tsp turmeric, cut small
- 1 tsp galangal, cut small
- 5 garlic cloves
- 20g kroeung kari, roasted and pounded finely
- 5 shallots
- 5 dried red chilies, soaked, drained and chopped int paste
Method
Clean and chop chicken quite big pieces, set in one place. To make the kroeung above, pounding lemon grass stalk first in the clay mortar when fine follow other 5 kinds below and continue to pound until smooth then add kroeung kari and red chili paste, lightly pounding.
Fry the kroeung in pot with oil over a meduim heat,, stir well when given good smell add kapi, coconut cream and chicken, simmer about 15 minutes then add coconut milk, season with fish sauce, salt and sugar.
Once bubble add sweet potatoes and allow it in boiling for about 15 minutes or until well cooked.
