Note: Start from 'Others' in the ingredients and 'Curry' in the instructions if you're using a store bought green curry paste. 

Green Curry Paste

2 tsp coriander seeds (toasted)
1 tsp cumin seeds (toasted)
½ tsp white peppercorns
12 green Thai chilies (pitted - pit only half if you prefer your curry to be spicier)
1 tsp salt
15 Thai basil leaves
3 Tbsp lemongrass (I used the bottom part of 3 lemongrass)
1 Tbsp galangal
2 tsp kaffir lime or regular lime zest
2 tsp cilantro roots
3 Tbsp shallots
2 Tbsp garlic
1 tsp belacan (fermented shrimp paste

Others

150ml - 200ml coconut milk
3 tbsp green curry paste (use store bought if you’re not making from scratch as above)

2 tbsp chicken stock (mixed with 1 cup of water)
500g of chicken (cut to smaller pieces)
2 tbsp palm sugar

2 tbsp fish sauce

4 kaffir lime leaves (roughly torn, don’t use the middle stem)

4 Thai eggplants (quartered)

15 Thai Basil leaves

2 red bird’s eye chilies or 1 large red chilli (sliced thin)

Salt and sugar to taste

Instructions

Green Curry Paste

1. Chop all the ingredients into smaller pieces
2. Grind the toasted coriander seeds, cumin seeds and white peppercorns into powder, set aside.
3. Grind the pitted chillies with 1 tsp of salt. After that, grind together with the chopped basil leaves until mushy.
4. Add in half of the ground spices, lemongrass, galangal, lime set and cilantro roots. Continue grinding until pasty. 
5. Grind in the chopped shallots, garlic and the remaining ground spices until it becomes a paste. The whole process took about 20-30 minutes.
6. Lastly, grind in the belacan. The paste is done at this point and will be enough to be used for 2 cookings. 

Curry

1. In a medium heat wok, add in 100 ml of coconut milk and let it thicken for a few minutes.
2. Add in 3 tbsp of the green curry paste, stir together with the coconut milk for 2-3 minutes until fragrant.
3. Add in the chicken, chicken stock + water, the remaining coconut milk, palm sugar, fish sauce and lime leaves. Give it a stir and cover the pot to let it simmer for 10-15 minutes. 
4. After it has simmered, add in the quartered Thai eggplants and increase the heat to let it boil. At this point, add more water or coconut milk if necessary or up to your preference. 
5. Let the curry boil for another 10 - 15 minutes until the eggplants and chicken are cooked through. Salt and sugar to taste. 
6. Immediately before turning off the heat, stir in the basil leaves and sliced red chillies. Serve with white rice. 

Chicken

3-4 pieces of chicken

2 shallots (minced)

2 ginger (minced)

2 tbsp oyster sauce

2 tbsp sweet soy sauce

2 tsp chicken stock powder

Rice

2 tbsp butter

2 cups of rice

2 garlic cloves (minced)

1 inch ginger (sliced)

1 cinnamon stick

1 star anise

2 cardamom pods

1 pandan leaf (knotted)

3 cups of chicken broth (from boiling the chicken)

1 chicken stock cube

Soy Sauce

1 garlic glove (minced)

1 cup of chicken broth (from boiling the chicken)

2 tbsp soy sauce

1 tbsp oyster sauce

Chilli Sauce

6 small red chillies (minced)

3 garlic cloves (minced)

1/2 inch ginger (minced)

1 tbsp tomato sauce

1 tsp vinegar

Salt and sugar

Water

Others

Soup packet

1 chicken stock cube

Lettuce

Tomatoes

Instructions

Chicken

1. Boil chicken in a pot of water until half cooked. Set aside the chicken broth. 
2. Mix the minced shallots and ginger with the sauces and chicken stock powder.
3. Add in the chicken and marinade in a ziplock back or container and leave for at least 1 hour. 
4. Deep fry or air fry the chicken until cooked through. Set aside the remainder of the marinade. 

Rice

1. Heat up the butter, minced garlic, sliced ginger cinnamon stick, star anise and cardamom pods in a pan. 
2. Add in the washed rice and coat with the butter.
3. Add the rice, chicken both, chicken stock and pandan leaf in the rice cooker and set to cook. 
4. Stir every 10-15 minutes until cooked. 

Soy Sauce

1. Heat up 1 tbsp of oil in a pan and sauté the minced garlic until fragrant.
2. Add in the marinade balance, soy sauce and oyster sauce.
3. Simmer until the sauce thickens slightly. Set aside. 

Chilli Sauce

1. Heat up 1 tbsp of oil in a pan and add in the chillies, garlic, ginger, tomato sauce and vinegar. 
2. Add in about 1/2 cup of water and season with salt and sugar. 
3. Simmer until the sauce thickens slightly. Set aside. 

Soup

1. Heat up the remainder chicken broth and add in the soup packet.
2. Leave to boil and add in the chicken stock cube. 

Ingredients

3 shallots

2 garlic cloves

1 inch ginger

1 potato (sliced thin)

4-6 pieces of chicken (marinated with salt and turmeric)

1 tsp blended red chillies

1 tsp black pepper

1 tbsp sweet soy sauce 

1 tbsp thick soy sauce

1 tbsp oyster sauce

1 tbsp tomato sauce 

1/4 cup water

2 bird’s eye chillies (sliced thin)

Instructions

1. Deep fry the sliced potatoes and marinated chicken and set aside. Reduce oil for the gravy. 
2. Blend shallots, garlic and ginger with some water. Sauté the blend until fragrant. 
3. Add in blended chillies with 1 tbsp of sugar. Fry until ‘pecah minyak’. 
4. Add in the black pepper, sauces and 1/4 cup of water. Stir well. 
5. Add in fried chicken, potatoes and sliced chillies. Coat the chicken and potatoes with the sauce. Salt and sugar to taste. 

Rice

3 cups of rice

3 cups of water 

200ml coconut milk

3 tbsp vegetable oil

3 pandan leaves (cut short)

2 inches of ginger (smashed)

Salt

Sambal

To blend

1 shallot

3 garlic cloves

1 inch of ginger

1 tbsp toasted shrimp paste (belacan)

1/2 cup fried anchovies

Others

3 - 4 tbsp blended chilli paste

2 shallots 

1 tsp tamarind paste

Water

2 tbsp of palm sugar

Sides

3 boiled eggs

Fried ground peanuts

Fried anchovies 

Sliced cucumber

Instructions

Rice

1. Put the rice pot on a stove top. Add in water, coconut milk, vegetable oil, salt, ginger and pandan leaves. On medium heat, let the mixture to simmer.
2. Once simmering, add in the washed rice, mix it and put teh pot back in the rice cooker and cook. 
3. Stir the pot lightly every 7-10 minutes until the rice is fluffy and cooked. 

Sambal

1. Heat about 1/4 cup of oil and add in the blended ingredients.
2. Once fragrant, lower the heat and add in the chilli paste with some water (1/4 - 1/2 cup) with 1 tsp of sugar. Mix well and let the chilli cook down. Repeat the process of adding water and sugar 2-3 times until the oil separates (pecah minyak).
3. Add in the tamarind paste that has been mixed with some water, sugar and salt. Keep tasting until you get your desired level of heat and sweetness.
4. Add in the palm sugar to give the sambal a nice red collour. 
5. Leave the sambal to boil on low to medium heat for at least 30 minutes before serving. You can gradually add some water if it becomes too thick. 

3-5 pieces of chicken

3-5 pieces of chicken

1/4 cup curry leaves

To blend

3 garlic cloves

3 small red onions

1 inch of ginger

2 tsp of turmeric powder

2 tsp of curry powder

2 tsp coriander seeds (ketumbar)

1 tsp fennel seeds (jintan putih)

1 tsp cumin seeds (jintan manis)

2 lemongrass (smashed and roughly chopped)

Salt

Instructions

1. Blend everything together with some water to make a paste.
2. Mix the chicken, curry leaves and paste in bag or a bowl and marinade for at least 2 hours. 
3. Heat oil on medium for deep frying. Add in the chicken and fry until golden brown and cooked though. Set aside.
4. Fry the remaining paste until crispy and sprinkle over the cooked chicken. 

Chicken Ingredients (A)

1/2 chicken cut into 2 or 4

1 chicken stock cube

1 inch ginger

2 garlic cloves

Chicken Ingredients (B)

1 tsp fennel seeds

1 tsp cumin

3 tsp coriander seeds

1 tsp turmeric powder

A pinch of white pepper and salt

1 inch ginger 

Crunchy Topping Ingredients (Kruk Kruk)

1 egg

1/2 cup of rice flour

Extra chicken marinade

Sambal Ingredients

8 red birds eye chillies

10 red big chillies

10 small red onions (quartered)

3 garlic cloves

3 tomatoes (quartered)

1 tsp belacan (toasted)

1/2 cup anchovies

3 tbsp of palm sugar

Lime juice from 1 or 2 small limes

Other sides

Fried Tofu

Tempeh (sliced thin)

1/2 head of cabbage, sliced in strips

Instructions

Sambal

1. Deep fry the anchovies and set aside.
2. In the same oil, fry the chillies and red onions until soft. Be sure to snap the chillies in half before frying to prevent popping. Set aside.
3. In the same oil, fry the tomatoes until soft as well.
4. Blend the toasted belacan, fried anchovies, chillies, onions and tomatoes together. 
5. Remove the excess oil from the frying pan earlier and leave about 5 tbsp. Add in the blended ingredients with the palm sugar. Adjust the heat with white sugar or palm sugar as necessary. Add the lime juice at the end.

Chicken

1. Boil chicken ingredients (A) in a pot of water until chicken is half cooked.
2. Toast fennel seeds, cumin and coriander seed in a hot pan until fragrant. Blend together with the rest of chicken ingredients B and some water. Marinade the half cooked chicken and leave for at least 2 hours. 
3. Deep fry the chicken until golden brown and crispy. While it's still hot, smash the chicken for that 'penyet' effect.

Others

1. Marinade the fried tofu and sliced tempeh with some of the marinade from the chicken and deep fry. I like my tempeh to be extra crispy.
2. With the remaining marinade, mix in egg and rice flour. Deep fry the mixture in the same oil until crispy. Smash them to get that crispy 'kruk kruk'.
3. Deep fry the sliced cabbage until they caramelise and turn golden brown. 
4. Serve everything with some hot rice and ABC sweet soy sauce. 

Ingredients

1 whole chicken (cut into 16)

Yellow food colouring

25g Rempah Kuzi (I used 1 pack of Rempah Kuzi Haji Halim)

1 can of evaporated milk

1100ml of chicken broth

1/2 cup or black raisins 

1/2 cup peeled slivered almonds

1 big Holland onion (sliced thin)

1 tbsp ghee

400 ml cooking oil

1/2 bottle of tomato sauce (preferably Del Monte)

1 tbsp tomato puree

1/2 cup of water

Salt and sugar

Instructions

1. Boil the chicken in a big pot with a dash of yellow food colouring until half cooked. Drain the chicken and keep the chicken broth for the gravy. 
2. Toast slivered almonds in a hot pan until browned. Remove the almonds and add in some oil. Deep dry the raisins until they poof up and set aside. Add in the sliced holland onion until caramelised and set aside. 
3. Blend the caramelised onion with half of the toasted almonds and set aside. 
4. Mix the tomato sauce, tomato puree and water in a bowl. 
5. Heat up the cooking oil and ghee. Add in the sauce mixture and sauté until the sauce separates. 
6. Add in the blended onion, Kuzi powder and chicken broth. Cook for 10 minutes over low heat, stirring occasionally. 
7. Add in the evaporated milk. Leave to cook over low heat for 20-30 minutes, stirring occasionally. 
8. After the gravy is well mixed, add in the half cooked chicken and continue to cook for another 10-15 minutes over low heat. Salt and sugar to taste. Add water if the sauce is too thick. 
9. Fold in the remaining toasted almonds and fried raisins before turning off the heat.  

Ingredients

1/2 chicken

3 shallots

2 garlic

1 lemongrass

3 sekawan (Cinnamon Stick, Cloves and Cardamom)

1 tbsp chilli paste

3 tbsp tomato sauce

2 tbsp chilli sauce

1/4 cup evaporated milk

1/4 cup green peas 

Instructions

1. Fry chicken with salt and turmeric. Set aside. 
2. Blend shallots and garlic. Sauté with lemongrass until fragrant. 
3. Add in chilli paste with 1 tsp of sugar. Cook until the oil separates (pecah minyak). Add water if needed. 
4. Add in tomato and chilli sauces with some water. Simmer until sauce thickens. 
5. Add in evaporated milk and mix until homogenous before adding in the fried chicken. 
6. Add in green peas before turning off the heat.