A staple in any Thai restaurant, Red Curry is made with a unique blend of red chillies, galangal, and kaffir lime leaf. Try re-creating in a slow-cooker in the morning, and come home
to a house full of fragrant aromas.
Prep: 10 mins
Slow Cooker Time: 6 hours on LOW
195g jar AYAM™ Thai Red Curry Paste
2kg whole chicken
2 x 270ml cans AYAM™ Coconut Milk
2 medium potatoes, chopped
2 kaffir lime leaves, finely sliced
1 tbsp AYAM™ Fish Sauce
1 tbsp AYAM™ Palm Sugar Syrup
1/4 cup chopped Thai basil leaves
1. Wash the chicken well under cold water and pat dry with paper towel. Cut the chicken into
8 pieces, discarding the backbone and wing tips.
2. Combine the Curry Paste, Coconut Milk and kaffir leaves in a slow cooker. Add the chicken
pieces and potato making sure they are covered in sauce.
3. Cover and cook on LOW for 6 hrs. Stir through Fish Sauce, Palm Sugar Syrup and basil
4. Serve with steamed rice.
Ohhhhhh it’s getting chilly out! Who loves dumplings in soup as much as we do? For our Vegan and Golden dumplings, steam and then serve in soup to prevent breakage 😉
What’s your secret soup broth? #chillyweatherfood#itsfallyall#extraveggiesplease
At THE MAJAPAHIT, we feature signature and unique dishes from the countries in Southeast Asia. Pictured is our 'THAI RED CURRY' or also known as ‘Gaeng Dang’ in Thai. This fiery red curry of pungent fresh spices, made creamy with a dollop of coconut cream. Available in chicken or beef; this spicy curry is the perfect pairing with your rice or bread.
Tel: 03-6411 7097/ 016-226 1878
It is a journey through diversity and vivid flavours of the distinct cuisines of Southeast Asia at THE MAJAPAHIT. While serving flairs from Southeast Asia, the menu is predominantly Thai and Indonesian. THE MAJAPAHIT also features a full bar, offering wide arrays of signature cocktails and extensive lists of wines and spirits.
Lot No. G8, G9 & G10, Ground Level, ARCORIS MONT KIARA, No. 10, Jalan Kiara, Mont' Kiara, Kuala Lumpur (opposite Coffee Bean & Shoplex, a few steps from Plaza Mont Kiara).
THE MAJAPAHIT Restaurant & Bar is an all-new exciting concept from an award-winning team, GreatFUN Lifestyle, who has been in the restaurant and entertainment industry for almost 30 years.
#themajapahitmy ,#themajapahit ,#indonesianthai , #thaifood ,#indonesianfood , #redcurrybeef , #redcurry , #thairedcurry
I cant even waste time being hilarious here. This was the order of things:⠀⠀⠀⠀⠀⠀⠀⠀⠀
chicken, backbone out, cracked breast plate, slice the leg, thighs and couple on a the breasts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
mini can of red curry, bug can of coconut cream, lime juice, brown sugar, fish sauce. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
pour over chicken. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
crank oven and let chook get to room temp.⠀⠀⠀⠀⠀⠀⠀⠀⠀
take chook out, set aside, leaving some marinade in the pan and thick on the chook, chuck the rest. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
handfuls of rice, a chopped leek, cherry toms, a bunch of baby bok, a smashed lemon grass root, and some smashed kaffir limes, and lastly and big slurp of stock all back into the roasting dish. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
messy hand alert. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
put the chook on top!⠀⠀⠀⠀⠀⠀⠀⠀⠀
I know it goes against EVERYTHING... yuk twice used marinade, yuk, water and chicken blerk blerk blerk. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
just put it in the oven and go and finish your foils...⠀⠀⠀⠀⠀⠀⠀⠀⠀
thing start to smell AMAZING BECAUSE THEY ARE!!! so check it and swivel it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
when its done... you'll just know: chook tender bouncy, rice getting chewy edges and veg confused about whether its a flavour or a hero. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
carve or tear bits off it, scrape and scratch the veg rice, squeeze lime, icy cold bean sprouts and some thai basil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Thank you very fucking much, you may give me a trim and blow dry because I have some satisfied head swishing to do (I love you Belle xx)