Easy Fragrant Balinese Chicken Curry from Scratch
I’m off to Bali next week! Woo hoo!! I love the warm weather and the delicious Balinese food. Each time we visit I attend cooking classes and collect as many recipes as possible. This Fragrant Balinese Chicken Curry is a recipe I developed from a smoked slow cooked duck dish we made in a previous class.
This is a simple dish that you will make again and again.
- 6 chicken thigh fillets
- 1/2 red capsicum cut into strips
- 200 gm coconut cream
- 4 pcs lemongrass crushed slightly
- 6 kaffir lime leaves sliced finely
- 2 limes 1 lime for juice - 1 lime for serving
- 1/4 cup fresh coriander
- 8 shallots (small onion -not green spring onion)
- 12 cloves garlic
- 5 small hot red chilli
- 4 large mild red chilli
- 30 gm fresh ginger peeled
- 30 gm galangal peeled
- 30 gm fresh tumeric peeled
- 3 tsp tamarind paste
- 1 tsp coriander seed
- 1 TBS palm sugar
- 1 tsp shrimp paste
- 1 tsp salt
- 1/4 cup coconut oil
Place all the spice paste ingredients in TM Bowl. Blend 10 sec/Speed 9.
Scrape down the bowl. Blend 30sec/Speed 9. Repeat until paste forms. (Alternatively, pulse in a food processor)
Place one cup of the Balinese Spice Paste in a jar and pour a thin layer of oil over the top. Seal the jar and refrigerate for future use.
Preheat the oven to 200 degrees Celcius.
Add the chicken thigh fillets to a large glass bowl.
Pour the spice paste over the chicken. The chicken can be allowed to marinate in the spices or cooked straight away. (cover and refrigerate if marinating)
Add the marinated chicken thigh fillets to a roasting tray.
Top with sliced capsicum, juice from 1 lime, 1/2 the lime leaves and bruised lemongrass stalks.
Cook the chicken uncovered for 10 mins.
Remove the tray from the oven and turn each thigh fillet over.
Add the coconut milk and remaining lime leaves to the roasting pan and stir the mixture to combine. Continue to cook the curry for a further 10-15 minutes.
Garnish with sliced lime and top with coriander leaves.
The Balinese Chicken Curry can be marinated the night before for a super quick weeknight meal.
This recipe is perfectly suited to the Thermomix and so much easier than pounding spices by hand. If you don’t have a Thermomix you can always use a food processor to make the Balinese curry paste.
Once the spice paste has been made, a portion is reserved for future use so you will be able to prepare any even quicker dish next time you’re in a hurry.
Don’t forget to pin the recipe for later.
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Thanks for stopping by!