![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_1534293546149292201508306-768x1024.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_154249-1024x768.jpg\")
<\/figure><\/li><\/ul>Into the food processor , then sauteed for few minutes
<\/figcaption><\/figure>\n\n\n\n![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_1544578737771611568727439-768x1024.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_1547241521981892396591818-768x1024.jpg\")
<\/figure><\/li><\/ul>Add in the coconut milk , bring to boil before adding the protein and vegetables
<\/figcaption><\/figure>\n\n\n\nAs far as the protein , i use mainly chicken , i love the flavor dark meat , so i chose boneless chicken thighs in this , if you want to use whole cut up chicken , hey go right ahead . I haven’t made this using beef at all . But for those vegetarian , i think using tofu and tempe would be perfect in here , along with other vegetables . My mom never added any vegetables in the curry , but i like adding veggies , like color bell pepper , carrots and potatoes . Just to give some colors . I didn’t have regular potato last night when i made this , and i only had sweet potatoes , so that’s what i used . <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_155313-01-1024x768.jpeg\")
<\/figure>\n\n\n\nMost of these ingredients are available in regular grocery store , but if you could go to Asian grocery , it’s probably a lot cheaper compared to local grocer . There is one ingredient that you can’t get from local grocery though , so i skipped it and i think the flavor still turned out really good with it . But anyway , here goes ..<\/p>\n\n\n\n
Ingredients : <\/h4>\n\n\n\n
- 25 grams garlic cloves , about 8 large garlic cloves<\/li>
- 125 grams shallots , about 2 large shallots <\/li>
- 15 grams ginger<\/li>
- 35 grams cayenne pepper or more if you want more heat <\/li>
- 6 cloves <\/li>
- 6 candle nuts <\/li>
- 40 grams fresh turmeric , or you can use 1.5 tsp ground turmeric<\/li>
- 2 tsp ground cumin<\/li>
- 2 tsp ground coriander<\/li>
- 1 tsp fennel seed<\/li>
- 5 grams shrimp paste ( look for this in asian market , it can also be labelled ‘belacan’ , if you can’t get it , that’s fine , just skip it ) <\/li>
- 35 grams of sugar <\/li>
- 1 tbsp kosher salt , adjust to your preference later on <\/li>
- All of the above ingredients goes into the food processor <\/strong><\/em><\/li>
- 1 – 15 oz can coconut milk , i use full fat <\/li>
- 1 whole can of water ( use the can from coconut milk ) <\/li>
- 2 fresh lemon grass , smash the head <\/li>
- 1 cinnamon sticks <\/li>
- 25 grams fresh galangal ( if you can’t get it , it’s perfectly fine ! ) <\/li>
- about 2 lbs of chicken ( white or dark , bone in boneless , your choice ) or tofu \/ tempe <\/li>
- 2 large bell pepper ,whatever color you want , green , red , orange <\/li>
- 1 large potato ( gold , red or even sweet potato work just fine ! )<\/li>
- 1 carrots ( if you’d like ) <\/li><\/ul>\n\n\n\n
Direction : <\/h4>\n\n\n\n
- Get all the ingredients ready and throw them all in food processor , add about 1-2 tbsp of olive oil to make a smooth paste . Probably take about few minutes . Just let it run until it becomes smooth .<\/li>
- Cut up the chicken and vegetables . Heat up the dutch oven , and sautee the curry paste and lemon grass and cinnamon stick for few minutes . Add coconut milk and water . <\/li>
- Bring to boil , add the chicken and vegetables in . Bring to boil , then turn it to medium low , cover and let it cook until chicken is done , 20 minutes or something . If you use whole chicken , it will take longer .<\/li>
- Serve with jasmine rice <\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200710_183545-01-1024x768.jpeg\")
<\/figure><\/li><\/ul>Serve with jasmine rice
<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"There are so many versions of curry , so i felt like i should add the ” indonesian ” word in it . LOL .. My mom used to make this dish quite often , she would call it ” Kare Ayam ” Kare = curry and Ayam = chicken . It is one of her favorite dish . I wasn’t really much into Curry back then . Although it was delicious , she would use whole chicken that she cut up herself and make a whole pot that would last us probably 3 days because there was only 2 of us . You’re required to make your own curry paste , and i promise , it is not hard at all . As long as you have food processor , it’s easy peasy . Back then my mom would use mortar and pestle to make the paste , i bet it was some arm workout LOL . The food processor makes things easier , a lot easier , saves me some time . Only thing i have to do in making this paste is just to peel the ingredients such as garlic , ginger , shallots . Otherwise it’s quite easy ! As far as the protein , i use mainly chicken , i love the flavor dark meat , so i chose boneless chicken thighs in this , if you want to use whole cut up chicken , hey go right ahead . I haven’t made this using beef at all . But for those vegetarian , i think using tofu and tempe would be perfect in here , along with other vegetables . My mom never added any vegetables in the curry , but i like adding veggies , like color bell pepper , carrots and potatoes . Just to give some colors . I didn’t have regular potato last night when i made this , and i only had sweet potatoes , so that’s what i used . Most of these ingredients are available in regular grocery store , but if you could go to Asian grocery , it’s probably a lot cheaper compared to local grocer . There is one ingredient that you can’t get from local grocery though , so i skipped it and i think the flavor still turned out really good with it . But anyway , here goes .. Ingredients : 25 grams garlic cloves , about 8 large garlic cloves 125 grams shallots , about 2 large shallots 15 grams ginger 35 grams cayenne pepper or more if you want more heat 6 cloves 6 candle nuts 40 grams fresh turmeric , or you can use 1.5 tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 1 tsp fennel seed 5 grams shrimp paste ( look for this in asian market , it can also be labelled ‘belacan’ , if you can’t get it , that’s fine , just skip it ) 35 grams of sugar 1 tbsp kosher salt , adjust to your preference later on All of the above ingredients goes into the food processor 1 – 15 oz can coconut milk , i use full fat 1 whole can of water ( use the can from coconut milk ) 2 fresh lemon grass , smash the head 1 cinnamon sticks 25 grams fresh galangal ( if you can’t get it , it’s perfectly fine ! ) about 2 lbs of chicken ( white or dark , bone in boneless , your choice ) or tofu \/ tempe 2 large bell pepper ,whatever color you want , green , red , orange 1 large potato ( gold , red or even sweet potato work just fine ! ) 1 carrots ( if you’d like ) Direction : Get all the ingredients ready and throw them all in food processor , add about 1-2 tbsp of olive oil to make a smooth paste . Probably take about few minutes . Just let it run until it becomes smooth . Cut up the chicken and vegetables . Heat up the dutch oven , and sautee the curry paste and lemon grass and cinnamon stick for few minutes . Add coconut milk and water . Bring to boil , add the chicken and vegetables in . Bring to boil , then turn it to medium low , cover and let it cook until chicken is done , 20 minutes or something . If you use whole chicken , it will take longer . Serve with jasmine rice<\/p>\n","protected":false},"author":16,"featured_media":9189,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9178"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9178\/revisions"}],"predecessor-version":[{"id":9191,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9178\/revisions\/9191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9189"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}