Acehnese Spicy Coconut Rice With Fried Chicken Wings
Acehnese Spicy Coconut Rice with Fried Chicken Wings is a flavorful and aromatic dish from the Acehnese cuisine, known for its bold and spicy flavors. This dish combines the creamy richness of coconut milk with the heat of chilies, creating a delicious and satisfying meal.
Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 4 chicken wings
- 2 tbsp red curry paste
- 1 red chili, sliced
- 3 shallots, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 lemongrass stalks, bruised
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp sugar
- 2 cups water
- Oil for frying
Instructions
- In a large pot, heat some oil over medium heat. Add the shallots, garlic, and ginger. Sauté until fragrant.
- Add the red curry paste and turmeric powder. Stir well to combine.
- Pour in the coconut milk and water. Add the lemongrass, sliced chili, salt, and sugar. Bring to a boil.
- Once boiling, add the jasmine rice. Stir well, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, heat oil in a separate pan for frying the chicken wings.
- Season the chicken wings with salt and pepper. Fry until golden brown and cooked through.
- Once the rice is done, fluff it with a fork and remove the lemongrass stalks.
- Serve the Acehnese Spicy Coconut Rice with the fried chicken wings.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Frying pan
Tools
Knife Cutting board Grater Spatula
Serving suggestions
Serve the Acehnese Spicy Coconut Rice with a side of fresh cucumber slices and a squeeze of lime juice. It pairs well with a refreshing glass of iced tea.
Tips & tricks
For an extra kick of heat, add more sliced chilies to the rice while cooking.
Cost
$15