Thai Style Chicken Rendang

Tried making rendang with home made Thai yellow curry paste ,Yummylicious indeed!!

200gms bonely chicken meat, cut into small pieces

4 calamansi lime leaves,julienne

2 tbsp thai yellow  curry paste

½ tsp turmeric powder

2 cups coconut milk

Salt to taste

Grind to a paste

1 medium onion

2 lemon grass

2 in galangal

3 garlic

1 in ginger

1-2  green chillies

Heat wok, saute the grind ingredients until fragrant. Add in chicken meat, curry paste, turmeric powder and mix until all the ingredients are well combined. Pour in 1 cup coconut milk and salt to taste. Simmer gentle . After about 5mins, add in the remainder coconut milk and lime leaves.Once one or two bubbles start to appear, close fire. Serve with white rice.

Thai Yellow Curry Paste

4 shallots, peeled and roughly chopped
6 lime leaves
4 stalks lemongrass, woody parts removed.
5cm galangal, peeled and roughly chopped
3 yellow chillies or  dried thai chillies
grated zest of 1 lime
2 tsp shrimp paste(roasted)
1 bunch coriander root/lessen on the leaves

3-4 slices of ginger pieces

4 kaffir lime leaves
4 cloves garlic
50g fresh turmeric, peeled
1 tsp freshly ground coriander
1 tsp freshly ground cumin
1 cinammon stick
4 cloves
1 tsp black peppercorns

1 tbsp lemon juice

Zest of ½ a lemon

1 tsp fish sauce

Vegetable oil, for blending, a few tablespoons

Hold the shrimp paste with a fork and roast it on a stove .Make sure it is roasted at all sides. In a skillet, dry roast coriander seeds,cumin seeds, peppercorns,cinnamon stick and cloves.Place all ingredients in a mixer and grind into a smooth paste by adding oil to it. Keep refrigerated and use as necessary.