Easiest Way to Prepare Ultimate Spicy Coconut Cream Sauce (Masak Lemak Cili Padi)

Spicy Coconut Cream Sauce (Masak Lemak Cili Padi). This Masak Lemak dish is creamy and spicy combination of tumeric and coconut milk. This dish also can be prepared with various proteins such as chicken. Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi.

Technically speaking, "Masak Lemak Cili Padi" is a Gulai but not quite a Curry. This dish is quite simple compare to other Gulai and is quite useful for clearing out your inventory… Lemak = cream/creamy. In culinary terms, it refers to the use of coconut milk.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, spicy coconut cream sauce (masak lemak cili padi). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This Masak Lemak dish is creamy and spicy combination of tumeric and coconut milk. This dish also can be prepared with various proteins such as chicken. Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi.

Spicy Coconut Cream Sauce (Masak Lemak Cili Padi) is one of the most well liked of current trending foods in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Spicy Coconut Cream Sauce (Masak Lemak Cili Padi) is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook spicy coconut cream sauce (masak lemak cili padi) using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Spicy Coconut Cream Sauce (Masak Lemak Cili Padi):

1. {Prepare 350 g of Chicken Meat (boneless, skinless, cut into pieces).
2. {Make ready of Blended Paste (processed in a blender).
3. {Make ready 3 pc (50 g) of Green Chillies (roughly chopped).
4. {Make ready 5 pc (20 g) of Bird's Eye Chillies (roughly chopped).
5. {Prepare 20 g (2 cm) of Turmeric Root (roughly chopped).
6. {Get 20 g (3 clove) of Garlic (roughly chopped).
7. {Get 100 g (1 pc) of Red Onion (roughly chopped).
8. {Take 1/3 cup of Water.
9. {Make ready of Other ingredients;.
10. {Get 1 cup of Coconut Milk.
11. {Get 2 sticks of Lemongrass (bruised).
12. {Get 2 pc of Tamarind Slices.
13. {Prepare 1 tsp of Salt (to taste).
14. {Make ready 100 g of Pineapples (cubed).
15. {Take 70 g of Okra (optional).
16. {Take 3 Tbsp of Cooking Oil.

Cili = chilli or chili When you are making curries or stews, you have to use chicken on the bone, as the bones lend depth to your sauce/gravy, ready made stock The Chillies in Ayam Masak Lemak Cili Padi. A wide variety of coconut cream sauce options are available to you, such as liquid, pasty, and solid. We add coconut milk to cut through the spiciness from the chilli, and later coconut cream to thicken the sauce. The end result is a delightful, lemak gravy with a hint of seafood that is best enjoyed with a steaming hot bowl of rice.

Instructions to make Spicy Coconut Cream Sauce (Masak Lemak Cili Padi):

1. Heat cooking oil on high heat in a wok. Fry the blended paste until the oil separates, then add the chicken, salt, pineapples and mix well..
2. Next, turn the heat down to low heat. Add the coconut milk, lemongrass, tamarind slices, okra and mix well. Cover with a lid and let it cook for 15 minutes (or until sauce thickens) stirring occasionally every 4 or 5 minutes..
3. Once the liquid is reduced, turn off the heat and serve on a plate to be eaten with rice..

You can adjust the amount of chillies in the rempah to suit your personal. An incredible Coconut Curry Sauce that's creamy with great depth of flavour yet is simple to make with everyday spices. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with Spiciness: Low, as long as your Curry Powder and Garam Masala are not spicy. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and warm them through.

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