- 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.
TCC Coconut Milk 400ml