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
About this dish
10 portions
2 Medium
Serves:
Panggang BBQ Paste
Chilli Rating:
Product:
Serving:
Serve with white rice.
Photo Credit: bikewobble - creative commons
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