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- 1 tbsp vegetable oil
- 1½ lbs (675g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (240ml) coconut milk
- 4 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp salt
- ½ cup (80g) pea eggplants
- Spice Paste
- 2 serrano chilies, cut into small pieces**
- 3 green bird’s eye chilies**
- 3 shallots, cut into small pieces
- 3 cloves garlic
- 4 stalks cilantro (coriander), including stems and roots
- 2 stalks lemon grass, slice bottom third into rings
- 1 inch galangal or ginger root
- ½ inch cube belacan (shrimp paste), toasted
- 1 tsp black peppercorns
- 3 tbsp vegetable oil
- 2 tsp ground coriander
- 1 tsp ground cumin
View Full Recipe at Roti n Rice
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 732g | |
| Calories 1443 | |
| Calories from Fat 1038 | 72% |
| Total Fat 119.79g | 150% |
| Saturated Fat 51.4g | 206% |
| Trans Fat 1.83g | |
| Cholesterol 322mg | 107% |
| Sodium 4090mg | 170% |
| Potassium 1678mg | 48% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.35g | 1% |
| Protein 83.7g | 134% |
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