Roasted Chilli Coconut Chicken (Ayam Masak Merah)
Get ready to cook
Method:
1. Heat some cooking oil in a pan to a medium high heat. Add onions; stir fry for 3-4mins.
2. Add chicken; stir fry for 3-4 minutes. Add peppers; stir fry for 3-4mins.
3. Add Panggang Paste; mix well and cook for 1-2mins.
4. Add coconut milk and mix well; bring to boil then simmer for 15-20mins to desired consistency. Garnish and serve.
Ingredients:
400g Panggang Paste
400ml tinned coconut milk
400g diced chopped tomatoes
1.2kg diced chicken thigh
200g diced white onion
400g diced red peppers
15g chopped coriander to garnish
Photo Credit: bikewobble - creative commons
About this dish
10 portions
2 Medium
Serves:
Panggang Paste
Chilli Rating:
Product:
Serving:
Serve with white rice.
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