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Malaysian Curry : Sambal Coconut Chicken


  • 3 chicken thighs (cut each into 2 pieces)
  • 6 tablespoons Malaysian sambal paste
  • 3 stalks lemongrass
  • 2 slices galangal
  • 3 pieces pandan leaves
  • ½ cup water
  • 200ml tihck coconut milk
  • 1 shredded coconut (stir-fry until golden brown)


  • 3 teaspoons sugar
  • Salt to taste

Method for Cooking Sambal Coconut Chicken:

  1. Fry Malaysian sambal paste, lemongrass, galangal and pandan leaves in pot until fragrant, add in chicken thighs, water and Seasonings and bring to boil.
  2. Turn to medium heat, cover the pot to cook for 15 minutes.
  3. Add in coconut milk and stir-fry evenly, turn off he heat, stir in fried shredded coconut and serve.


You can replace chicken with beef or mutton.

Malaysian Curry

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Last Updated: 24/07/2011