Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 3 stalks of thinly sliced lemongrass, 4 medium shallots, 3 cloves of garlic, and a 1-inch piece of ginger into a fine paste using a mortar and pestle or a food processor.

2. 2

   In a large bowl, combine 600 grams of chicken thighs with the prepared spice paste, 4 tablespoons of budu, 1 teaspoon of turmeric powder, 1 teaspoon of chili flakes, 1 tablespoon of grated palm sugar, and 2 finely shredded kaffir lime leaves.

3. 3

   Marinate the chicken mixture for at least 2 hours in the refrigerator, or preferably overnight, to allow the flavors to meld and infuse into the chicken.

4. 4

   Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat, then add the marinated chicken and cook for 5 to 7 minutes until the chicken begins to brown on all sides.

5. 5

   Pour in 100 ml of thick coconut milk and 50 ml of water, bringing the mixture to a gentle simmer while stirring occasionally to prevent sticking.

6. 6

   Reduce the heat to low, cover the pan, and let the chicken simmer for 20 to 25 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

7. 7

   Uncover and continue to cook for another 5 minutes, stirring occasionally, until the sauce reduces to your desired consistency.