Malaysian Style Chicken Curry Recipe

Ingredients For Malaysian Style Chicken Curry Recipe

• 400 gram Leftover lilydale whole chicken pieces, heated through
• 2 Eschallots, peeled and chopped
• 4 Garlic Cloves
• 4 centimeter Peeled ginger, chopped
• 2 Long red chilli, seeds removed and roughly chopped
• 1 tablespoon Tomato paste
• 1 teaspoon Shrimp paste
• 2 tablespoon Vegetable Oil
• 1 part Lemongrass, white only halved lengthwise
• 1 Cinnamon quill
• 2 Star anise
• 0.25 cup Grated palm sugar
• 1 tablespoon Fish sauce
• 400 milliliter Coconut cream
• 3 cup Water
• 300 gram Baby chat potatoes, halved
• 100 gram Snake beans
• 1 tablespoon Lime juice
• Crispy eschallots, to serve
• Roti, to serve
• Crispy curry leaves, to serve