Thai Green Curry

My family love curry, especially Thai green curry. This dish is easy to make and the green curry paste can be refrigerated and use several times. For vegetarian version, just omit the chicken and add more vegetable i.e.; eggplant, zucchini, beansprout etc.

To make your own Green Curry Paste you will need:

5 large green chillies, chopped

5 red birds eye chillies

2 stalk of lemongrass ( just the thick bottom only, thinly sliced)

1 lime rind

4 shallots

4 garlic

3 coriander root, chopped

about 2 cm ginger,

about 2cm galangal

1/2 tspn coriander seeds

1/3 tspn black peppercorns

1/2 tspn salt

1 tspn of shrimp paste

a handfull of fresh coriander

5 kafir lime leaves, chopped



Add all the ingredients above and blend all until it forms a paste. Optional, you can put all the ingredients in a mortar and pestle. I use the blender. The result is still delicious 🙂

Put the green paste in a glass jar top it with olive oil. Keep it refrigerate.

For the green curry chicken:

  • 2 large tablespoon of green curry paste
  • 500 gram chicken breast or chicken thigh fillet, thinly slice
  • 2 x 270ml coconut milk
  • capsicum, thinly slice
  • eggplant, if you like, cut into small chunks
  • coriander leave to garnish


Marinate the chicken with a bit of salt, pepper, and lime/lemon juice and 1 tspn of green curry paste for 15 minutes or so.

Heat oil in a saucepan and add 2 tablespoon of coconut milk and green curry paste. Stir until fragrant.

Add the chicken, cook until the chicken is brown. Add the rest of the coconut milk, eggplant, capsicum, lemon juice and let it cook until the chicken is tender. Stirring occasionally. You can add salt and pepper to taste and 2 tspn raw sugar. Let it simmer for 15 minutes. Serve with steamed jasmine rice and garnish with coriander leaves.


Note: Pardon me, I don’t really have better photos as when I finished cook it was quite dark already, thus the family demolished it in under 60 minutes :p

Source: Inked In Color and I modified here and there to make it more to my family liking.


Ayam Rica-Rica (Chicken with chillies)

Ayam rica-rica is Manado dish.  Rica in Manado means chilli.  So, basically is chicken cook with lots of chillies!


5 or 6 pieces chicken thigh/breast/wings

10 – 12 big red chillies

4 shallots

3cm ginger

2 tomatoes

salt & pepper to taste

2 tsp raw/brown sugar


Wash chickens, rub with salt, pepper, and lemon juice.  Put aside.

Using food processor, blend altogether chillies, shallots, ginger, and tomatoes.  Marinate chicken with the mixtured for 1 or 2 hours, you can marinate the night before too and put in the fridge.

Set oven to 200 C degree and cook marinated chicken in the oven tray for 30 minutes.  Don’t forget to turn the other side up.  Chicken is cook when its flesh not pink anymore. Serve with steamed rice and cucumber.

Ayam Goreng Mentega


  • 1 kg sayap ayam atau dada/paha
  • 4 sdm margarine
  • 3 siung bawang putih, rajang halus
  • 3 sdm kecap asin
  • 3 sdm saos inggris
  • 3 sdm kecap manis
  • garam secukupnya
  • 1 batang daun bawang, iris bagian putihnya 1 cm
  • 2 buah jeruk limau

Bumbu halusan:

  • 2 sdt jahe cincang
  • 4 siung bawang putih
  • 1/2 sdt merica
  • 1/2 sdt garam

Cara Membuat:

  1. Campur jadi satu: ayam dan bumbu halus, diamkan 30 menit
  2. Goreng ayam sampai kering dan kecoklatan, sisihkan
  3. Panaskan margarine, tumis bawang putih sampai harum
  4. Masukan sisa bahan kecuali air jeruk limau dan daun bawang
  5. Setelah kuah kental, masukan ayam, aduk rata.
  6. Masukan daun bawang
  7. Sebelum dihidangkan, beri perasaan jeruk limau

Spicy Chicken with Peanuts

Made this last night. This one only serves four or 2 comfortably with leftovers enough for lunch. I served this with a plain side of greens and steamed rice. Think jerk chicken with peanuts…
Trim ALL fat off the chicken before you start – it will cause the sauce to separate later. I like the taste of the pepper oil better (it’s much, much more fiery than its “sauce” counterpart) but if your sauce will sit for a while, use a hot pepper sauce.
  • 2 chicken breast, skin and bones removed (not those tiny chicken breast halves – if you’re using those make it 4)
  • 2 tsp salt
  • 2 tsp flour
  • 2 tbsp sugar
  • 1 tsp fresh ground pepper
  • 1 tsp dried oregano
  • 2 tsp chinese hot pepper oil (the insanely fiery kind with the seeds in the bottom)
  • 1 handful of shelled peanuts
  • 2 tbsp mayo (optional: peanut butter instead)
  • 1/2 cup of chicken broth
  • 1/2 cup of chopped green onions for garnish


Coat chicken breasts in the next five ingredients evenly. Brown on both sides. 6 minutes. Add the mayo, pepper oil, and peanuts on TOP of the chicken, turn the heat down to low and cover for another 5 minutes while it cooks. Check for doneness (reduce both is you’re using halves, since they’re quite a lot thinner). Transfer chicken to a plate. Carve the chicken and tent with a foil. Drain the juices back into the pan. Whisk chicken broth into the pan sauce until smooth, then pour onto the sliced chicken. Sprinkle the top with green onions. Enjoy!

Chicken Mangoe

2 med (850 g) mangoes or can mango
(1 kg) chicken thight fillets
2 cloves garlic, crushed
1 tbspn grated fresh ginger
2 tbspn butter
2 medium onions, finely chopped
1/2 tspn ground coriander
1/2 tspn ground turmeric
1/2 tspn ground cumin
1/4 tspn ground ginger
1/4 tspn ground cinnamon
300 ml cream
2 tbspn lime juice
  • blend mangoes until pureed, strain into small bowl, it will need 1 1/2 cups (375 ml) mangoe puree.
  • combine chicken, garlic, and ginger in a large bowl, cover refrigerate 3 hours or overnight.
  • bbq or griddle fry chicken until tender, cut into 2 cm pieces.
  • heat butter in large pan, cook onions, stirring until browned lightly. add spices, stir until fragrant.
  • add chicken, mangoe puree, cream and lemon juice, cook, stirring occasionally about 10 minutes or until mixture is thickened slightly.

Food:yum in tum tum – vol 2

Beef Rendang

this recipe i got it from my friend’s mother in law, it’s very easy to make and taste as original as the real rendang only this one is far less complicated and very quick.


500gr diced beef
4 shallots
3 garlic
5 or 7 red chillies (depends on how hot you like it)
3 cm ginger
2 lemongrass
5 kafir lime leaves
420ml coconut cream
200gr dessicated coconut, brown it, cook very slow and keep stir until it just turn brown (don’t burnt it)
salt & pepper

blend altogether shallots, garlic, chillies, and ginger until smooth like a paste. add 2 tbsp oil and fry the paste for about 3 minutes. add the beef, kafir lime leaves, and lemongrass and cover for about 5 minutes, then add the coconut cream, salt and pepper. stir and cover for about another 5 minutes or until the coconut a bit thick and boiled then add little by little the dessicated coconut, and stir. Cover about 15 minutes, stir, and cook until the meat is tender. Stirring occasionally.


Terong Balado (Chili Eggplant)


500gr little eggplants

7 or 10 red chillies

7 shallots

1 or 2 tomato

1/2 tsp shrimp paste


cut eggplants into 2. fry or grill in the oven until its tender both sides. meanwhile, blend chillies, shallots, tomato,shrimp paste until smooth. add a bit oil and fry until it boils and the mixture not too runny, add the eggplant, stir. serve with steam rice.


Opor Ayam


5 or 6 chicken thigh or breast

420ml coconut mil

1 tbsp sugar

2 lemongrass, cut into pieces, bruised/crushed

4 kafir lime leaves


6 shallots

6 garlics

1tsp coriander seeds

4 candle nuts (kemiri)

salt & pepper

Fry or grill chicken until brown. Put aside. Fry the spices (shallots, garlics, etc) with oil, add the chicken, add coconut milk and half cup of water, lemongrass, kafir lime leaves, stirring occasionally. Cook with the lid on until chicken is tender. Serve with fried onion.

note: this meal is good to eat with the chili eggplant, serve with rice.