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Masak Lemak Cili Padi – Creamy Coconut Curry with Meat or Fish
More recipes: Indonesian Recipes · Curry Recipes · All Asian Recipes
Masak Lemak Cili Padi – Creamy Coconut Curry with Meat or Fish
Laura Chen
4
20 Minuten
30 Minuten
500
Malaysian
Main course
Masak lemak cili padi is a popular Malaysian dish known for its rich, creamy coconut milk sauce and the use of fiery cili padi (bird's eye chilies). You can make it with meat or fish, and it is often served with rice.
Ingredients
- 500 g chicken breast or fish fillet
- 400 ml coconut milk
- 10 cili padi (bird's eye chilies), adjusted to taste
- 2 stalks lemongrass, lower part only, bruised
- 5 kaffir lime leaves
- 3 cm galangal root, sliced
- 1 turmeric root, grated, or 1 tsp turmeric powder
- 2 garlic cloves, finely minced
- 1 onion, diced
- 2 tbsp vegetable oil
- Salt to taste
- 100 ml water, if needed
- Fresh cilantro, for garnish
Instructions
- Pat the meat or fish dry with paper towels and cut it into bite-sized pieces. Do not rinse raw poultry, because the splashing water spreads germs around the kitchen.
- Heat the oil in a pot and cook the onion, garlic, lemongrass, galangal and turmeric until fragrant.
- Add the meat or fish and sear briefly.
- Pour in the coconut milk and bring to a boil.
- Add the cili padi, kaffir lime leaves and salt. Simmer over medium heat until the meat or fish is cooked and the sauce has thickened.
- Adjust the amount of cili padi to the heat you want.
- Add a little water if needed to reach the sauce consistency you like.
- Garnish with fresh cilantro before serving.
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More recipes: Indonesian Recipes · Curry Recipes · All Asian Recipes