Recipes
Chicken Raweang Curry
Ingredients
Diced chicken thigh
180g
J-Lek Green Curry Paste
80g
Sliced lemongrass
10g
Kaffir lime leaves
3g
Turmeric powder
2g
Coconut milk
100g
Vegetable oil
20g
Red spur chili
for garnish
Yellow spur chili
for garnish
Green Curry Paste
Available size: 195g
Step-by-Step Directions
Step 1
Heat a pan with oil over medium heat. Add the chicken and stir-fry until it slightly changes color. Add the lemongrass and kaffir lime leaves, and stir well to combine.
Step 2
Add the green curry sauce. Stir in the turmeric powder and water, mixing well. Bring to a boil, then add the red and yellow spur chilies. Simmer until the sauce is slightly thickened, then serve.
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