Anzeige
Nasi Padang – Rice with Chicken Curry and Green Sambal
Nasi padang is the plate of rice and several dishes from West Sumatra, as Padang restaurants serve it all over Indonesia. This recipe combines gulai ayam, chicken in a yellow coconut curry sauce, with sambal ijo made from green chilies and blanched leafy greens. Compared to nasi campur, the plate tastes hotter, and the sauces are heavy on coconut and rich in spices.
Nasi Padang – Rice with Chicken Curry and Green Sambal
Laura Chen
4
30 minutes
60 minutes
850
Indonesian
Main course
Nasi Padang is the plate of rice and several dishes from West Sumatra, as Padang restaurants serve it all over Indonesia. This recipe combines gulai ayam, chicken in a yellow coconut curry sauce, with sambal ijo made from green chilies and blanched leafy greens. Compared to nasi campur, the plate tastes hotter, and the sauces are heavy on coconut and rich in spices.
Ingredients
For the gulai paste:
- 8 shallots
- 4 garlic cloves
- 4 large red chilies
- 4 candlenuts (kemiri, oily nuts for thickening)
- 3 cm fresh turmeric or 2 tsp ground turmeric
- 3 cm ginger
- 3 cm galangal (Thai ginger)
- 1 tsp coriander seeds
For the gulai ayam:
- 8 chicken drumsticks (about 900 g)
- 2 tbsp vegetable oil
- 400 ml coconut milk
- 400 ml water
- 2 stalks lemongrass, lightly crushed
- 4 makrut lime leaves
- 1 tsp tamarind paste (sour tamarind fruit pulp)
- 1 tsp salt
- 1 tsp sugar
For the sambal ijo:
- 150 g long green chilies
- 1 green tomato
- 5 shallots
- 2 garlic cloves
- 3 tbsp vegetable oil
- ½ tsp salt
To serve:
- 300 g jasmine rice
- 300 g leaf spinach
Instructions
- Blend the shallots, garlic, chilies, candlenuts, turmeric, ginger, galangal and coriander seeds with 3 tbsp of water into a fine paste.
- Heat 2 tbsp of oil in a wide pot and fry the paste over medium heat for 5 minutes, until darker and the oil separates around the edge.
- Add the chicken, lemongrass and makrut lime leaves and turn everything for 3 minutes, until the meat is pale all over.
- Pour in the coconut milk and water, stir in the tamarind, salt and sugar and bring to a boil, stirring. Simmer the gulai uncovered over low heat for 40 minutes, stirring every 10 minutes, until the sauce is thick and the meat comes away from the bone.
- Meanwhile cook the rice according to the package.
- For the sambal, boil the chilies, tomato, shallots and garlic in water for 5 minutes until soft. Drain and roughly crush everything in a mortar.
- Fry the mixture with the salt in 3 tbsp of oil for 5 minutes, until light green and glossy and no longer watery.
- Blanch the spinach in salted water for 1 minute and squeeze it out.
- Arrange the rice, chicken and spinach. As in Padang, pour a little gulai sauce over the rice and put a spoonful of sambal ijo beside it.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian recipes · Curry recipes · All Asian recipes