My mother-in-law taught me this dish many years ago. I seldom cook it as it requires a lot of work even though it is a very delicious dish. It is only during festivals and special events that I cook it for my family, relatives and friends.
The ingredients are:
- 1 chicken - about 1.2 kg, wash and cut into 8 big pieces, then rinse
- 18 stalks of lemongrass, wash and cut into small rings, to be ground
- 20 shallots, peel and wash, to be ground
- 20 cloves of garlic, peel, wash and slice
- 10 pieces of green chilli, cut into 2, lengthwise
- 200 ml santan
- Salt, according to taste
The method:
- Grind together lemongrass and shallots till fine.
- Saute ground lemongrass and shallots till fragrant.
- Add in the sliced garlic.
- Add in half of the green chilli. Set aside the remainder for later use.
- Add in the chicken. Stir till all the pieces are covered.
- Add a bit of water if required. Note that the sauce must be thick and not watery.
- Let the sauce simmer until the chicken is cooked.
- Add santan and let the sauce boil again.
- Add in the remainder of the green chilli. (The earlier batch would have become very soft and turned yellowish. These remaining ones should not be overcooked to maintain their greenness.)
- Add salt to taste.
- The green curry is ready to be served.
