Recipes
Chicken Bumbai Curry
Ingredients
J-Lek Red Curry Paste
60g
Turmeric powder
2g
Ground nutmeg
0.5g
Ground mace
0.5g
Vegetable oil
15g
Coconut milk
240g
Thin coconut milk
360g
Chicken breast
150g
Cucumber
1 whole
Onion
50g
Banana pepper
40g
Fish sauce
30g
Palm sugar
40g
Tamarind paste
30g
Red Curry Paste
Available size: 195g
Step-by-Step Directions
Step 1
Pound all the curry paste ingredients together until fine. Set aside.
Step 2
Heat a pan. Once hot, add half of the coconut cream and stir-fry until the oil separates. Add the curry paste and stir-fry until fragrant.
Step 3
Add the remaining coconut cream and the chicken breast. Stir-fry to combine.
Step 4
Stir-fry until the chicken is about 50% cooked. Season with fish sauce, coconut sugar, and tamarind paste.
Step 5
Add the onion, cucumber, water, and thin coconut milk. Bring to a boil.
Step 6
Add the banana chilies, turn off the heat, and serve.
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