Description

Preparation Steps

  • 1In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, then place in a deep saucepan over medium-high heat. Add remaining ingredients except sugar snaps.
  • 2Bring to the boil, reduce heat to medium-low and simmer uncovered for 45 minutes or until chicken is cooked and gravy is reduced and thick.
  • 3Add sugar snaps, remove from heat and rest for 5 minutes before serving with rice.

Products

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TCC Premium Coconut Milk
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Lingham’s Malaysian Penang White Curry Paste

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