I am unsure how many people this dish would serve. Simply by looking at the ingredients, I would presume that it would serve four?
Ingredients
500g Chicken Breast, cubed
1 Medium Onion, sliced into ‘petals’
1 Medium Eggplant
1 Sweet Potato
100g Cauliflower
2 Lemongrass Sticks
2-3 T Garlic
3 T Shallots
50g Galangal
1 T Tumeric Powder
3 Kaffir Limes, rind only
1 T Curry Powder
1 Chicken Stock Cube
450mL Coconut Cream
1 T Oil
½ - 1 Cup Water
Method
1. Slice the rind, lemongrass, shallots, garlic and galangal finely
2. Chop the vegetables into large irregular shapes
3. Add all the spices to the mortar, pound until a paste, set aside
4. Heat a medium sized fry pan with oil – add the spice mix and cook until fragrant – medium heat, not hot
5. Add fish, cook thoroughly
6. Add a little coconut milk and water to the pan
7. Add the sweet potato, cook for 5 minutes
8. Add the rest of the vegetables and cover with the remaining coconut milk and half a cup of water – adjust accoding to the volume of vegetables
9. Add the chicken stock, salt and pepper, according to taste
10. Cook until the vegetables are tender
Serve with steamed rice and decorate with fresh basil leaves
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Curry Powder
Ingredients
5g Star Anise
5 g Curry Seeds
Method
1. Cook the curry seeds in a dry frying pan for several minutes. Take care not to burn them
2. Crush the star anise and curry seeds together in a mortar and pestle until they are a fine powder
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