Ayam Balado Hijau Pedas Santan (spicy Green Chili Chicken Curry With Coconut Milk)
Ayam Balado Hijau Pedas Santan is a traditional Padang dish known for its spicy and flavorful green chili chicken curry with a creamy coconut milk base. This dish is a perfect combination of heat, richness, and aromatic spices that will tantalize your taste buds.
Ingredients
- 1 whole chicken, cut into pieces
- 10 green chilies
- 5 shallots
- 4 cloves garlic
- 1 inch galangal, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 turmeric leaf (optional)
- 400ml coconut milk
- 2 tablespoons tamarind paste
- 1 teaspoon sugar
- Salt to taste
- 3 tablespoons cooking oil
Instructions
- Grind the green chilies, shallots, and garlic into a smooth paste.
- Heat the cooking oil in a pan and sauté the spice paste until fragrant.
- Add the chicken pieces and cook until they change color.
- Pour in the coconut milk, add the lemongrass, galangal, kaffir lime leaves, and turmeric leaf. Simmer until the chicken is tender.
- Add tamarind paste, sugar, and salt to taste. Cook for another 5 minutes.
- Serve the Ayam Balado Hijau Pedas Santan hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pan Knife Cutting board Grinder or mortar and pestle Wooden spoon
Tools
Stovetop
Serving suggestions
Serving Suggestions: Enjoy Ayam Balado Hijau Pedas Santan with steamed white rice and a side of sambal for an authentic Padang dining experience.
Tips & tricks
Tips: Adjust the amount of green chilies to control the spiciness of the dish according to your preference.
Cost
$15