Directions:
- Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.
- Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and purée until very smooth.
- Dry-fry the shredded coconut without any oil until golden brown. Transfer to a blender and blend until smooth.
- Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the puréed spices and fry over medium heat for 5 minutes, stirring.
- Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices.
- Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste. Bring to the boil then simmer gently for 15 minutes.
- Stir in the shredded coconut. Cover tightly and simmer over low heat for another 20 minutes without removing the lid. Serve with rice and plenty of vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.18 Kcal (1646 kJ) | ||
| Calories from fat | 264.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.4g | 45% | |
|---|---|---|---|
| Cholesterol | 70.44mg | 23% | |
| Sodium | 169.43mg | 7% | |
| Potassium | 436.71mg | 9% | |
| Total Carbs | 19.69g | 7% | |
| Sugars | 10.61g | 42% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 16.54g | 33% | |
| Vitamin C | 51.7mg | 86% | |
| Iron | 3mg | 17% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 196.74 Kcal (824 kJ) | ||
| Calories from fat | 132.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 45% | |
|---|---|---|---|
| Cholesterol | 35.25mg | 23% | |
| Sodium | 84.78mg | 7% | |
| Potassium | 218.52mg | 9% | |
| Total Carbs | 9.85g | 7% | |
| Sugars | 5.31g | 42% | |
| Dietary Fiber | 2.16g | 17% | |
| Protein | 8.28g | 33% | |
| Vitamin C | 25.9mg | 86% | |
| Iron | 1.5mg | 17% | |
| Calcium | 36.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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