Malaysian Cooking Class: Masak Lemak Ayam (Prawn or Chicken with Coconut Milk)

By Jen -


 I finally found a small cooking class while visiting Malaysia. The recipes were relatively simple due to the fact that all the ingredients are readily available and the visit to the market for ingredients was fascinating.

This first recipe was delicious! But I learned some important lessons about using turmeric. The root and the powder stain everything they come in contact with. Knives, cutting boards, counters, hands... if it drips - it will stain. Even as I would like to say to use a food processor to really get a fine mince on the ginger, garlic and turmeric - be mindful that it will be yellow after you are done. Hot water does help quite a bit.

Ingredients: 

2-3 Tb     vegetable oil

Curry paste:

30 g         lemon grass stalk cut into pieces
30 g         minced ginger
30 g         minced shallot
30 g         minced garlic 
20 g         minced turmeric
1              turmeric leaf - chopped


10 g         turmeric powder

100 g       chicken or prawn

100 ml     chicken stock

30 g         tomato wedges or cherry tomatoes
30 g         pineapple
30 g         green beans
3-4 slices of mild red chili pepper 

30 ml       coconut milk - maybe a bit more

salt to flavor

Directions:

Heat oil in a wok or saute pan on medium heat. Add in all the curry paste ingredients and stir with wooden spoon so they become aromatic - don't burn! Add in turmeric powder and mix - then add in chicken and thoroughly coat chicken in spice mix. Turn chicken so it gets cooked on both sides

Add the chicken stock - lower heat a bit and simmer lightly for a few minutes. Be careful how much you add - you want the sauce to thicken. It should be at a strong simmer- this really doesn't take very long. Chicken should be not quite covered with liquid. Add vegetables and pineapple, stir to combine and simmer another minute. Add coconut milk, continuing to simmer. If the sauce is too thick - add a little more coconut milk. Taste. Add salt if needed.





 

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