Ingredients
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garlic cloves20g
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fresh ginger, cut in pieces20g
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oil15g
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red chillies, trimmed and deseeded5g
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chicken stock cube1
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water600g
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coconut milk400g
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chicken leg, boneless, cut in pieces400g
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fish sauce5g
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fresh lemongrass, white part only, sliced1
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raw sugar1teaspoon
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fresh kaffir lime leaves4
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lime juice, to serve2tablespoon
Preparation
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step 1
Place garlic clove and ginger into mixing bowl.
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step 2
Press control knob and chop 5 sec/speed 7. Scrape down sides of mixing bowl with scraper.
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step 3
Add oil and red chillies into mixing bowl.
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step 4
Press control knob and saute 3 mins/120°C/speed 1.
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step 5
Add chicken stock cube, water, chicken legs, fish sauce and coconut milk into mixing bowl.
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step 6
Add lemongrass, sugar and lime leaves into mixing bowl.
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step 7
Press control knob and cook 7 mins/100°C/reverse speed 1.
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step 8
Press control knob and cook further 15 mins/90°C/reverse speed 1. Transfer into a serving bowl.
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step 9
Drizzle with 2 tbsp lime juice and stir with scraper. Granish with coriander and serve.