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Red Chilli Paste

  • Shallot Paste 200.0 g
  • Garlic Paste 150.0 g
  • Chilli Paste 180.0 g
  • Young Ginger Paste 80.0 g
  • Cooking Oil 150.0 ml

Aromatics

  • Turmeric Powder 10.0 g
  • Candle Nuts (soaked and blend) 60.0 g
  • Galangal Paste 20.0 g
  • Lemongrass Paste 20.0 g
  • Dried Shrimp Paste 10.0 g
  • Corn Oil 100.0 g

Protein

  • Chicken Parts 700.0 g
  • Water 100.0 ml

Seasoning and Binding

  • Evaporated Milk 60.0 g
  • Sugar 10.0 ml
  1. Red Chilli Paste

    • Heat up oil and sauteed all ingredients (except Knorr Lime Flavoured Powder) till fragrant.
    • Add in Knorr Lime Flavoured Powder and cook with low heat till oil separates.
  2. Aromatics

    • Heat corn oil, sautéed all ingredients including Red Chilli Paste, till fragrant.
  3. Protein

    • Add chicken parts and water and bring to boil.
  4. Seasoning and Binding

    • Low down the heat, add sugar, Knorr Chicken Stock and evaporated milk
    • Simmer for 5 minutes.
  5. Garnish

    • Remove from heat, garnish with fried shallot.