How to make it

  • Grind the Galangal, turmeric, ginger, cashews, shallots, garlic, chillies, shrimp paste in a mortar and pestle. Can use a food processor if you prefer.
  • Heat oil in skillet to saute the ground spices and cook for 5 mins until the aroma comes out.
  • Add kaffir leave and lemon grass over medium heat.
  • Next add chicken and coat with hot sauce.
  • Strained tamarind water and add to the skillet for approximately 7 minutes under cover.
  • Add salt and sugar to taste.
  • Serve with rice.

Reviews & Comments 3

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    " It was excellent "
    MarcM ate it and said...
    My local Singapore restaurant makes this. I saving it to try at home. Very good.
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    This sounds great. I'm keeping this one for future use - there are some ingredients in there I've never used before but I know I can get them at our Chinese suppliers Chung Ying - they do foodstuffs from all over Asia.
    Thanks for putting this recipe up, Kid!
    Was this review helpful? Yes Flag
    " It was excellent "
    buzzbear ate it and said...
    I had something similar at a Malay/Thai restaurant. It is really delicious - tender, spicy, sweet, sour... Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    frandee ate it and said...
    Sounds savoury and sweet. I like these combinations. Is it Thai or Malay? Fran
    Was this review helpful? Yes Flag

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