Ingredients
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lemongrass, white parts only, cut in strips3sprigs
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galangal, cut in pieces20g
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ginger, cut in pieces10g
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shallots50g
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garlic clove30g
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onion, cut in pieces100g
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cashew nuts6
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dried chillies, cut in strips10g
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oil50g
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chicken leg, cut in pieces ( 7 cm)600g
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tumeric powder1teaspoon
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shrimp paste1tablespoon
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water100g
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coconut milk50g
Preparation
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step 1
Place lemongrass, galangal, ginger, shallots and garlic clove into mixing bowl.
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step 2
Add onion, cashew nuts, dried chillies into mixing bowl.
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step 3
Press control knob and chop 5 sec/speed 9. Scrape down sides of mixing bowl with scraper.
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step 4
Press control knob and chop 10 sec/speed 7. Scrape down sides of mixing bowl with scraper.
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step 5
Add oil into mixing bowl.
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step 6
Without measuting cup, press control knob and saute 5 mins/120°C/speed 2.
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step 7
Add chicken leg, tumeric powder and shrimp paste into mixing bowl.
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step 8
Without measuring cup, press control knob and cook 5 mins/120°C/reverse speed 2.
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step 9
Add water and coconut milk into mixing bowl.
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step 10
Place simmering basket to replace measuring cup to avoid splash, press control knob and cook 15 mins/120°C/reverse speed 2.
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step 11
Transfer into a plate and serving with rice.