Roasted Chilli Coconut Chicken (Ayam Masak Merah)

Get ready to cook

Method:

1. Heat some cooking oil in a pan to a medium high heat. Add onions; stir fry for 3-4mins.

2. Add chicken; stir fry for 3-4 minutes. Add peppers; stir fry for 3-4mins.

3. Add Panggang Paste; mix well and cook for 1-2mins.

4. Add coconut milk and mix well; bring to boil then simmer for 15-20mins to desired consistency. Garnish and serve.

Ingredients:

400g Panggang Paste

400ml tinned coconut milk

400g diced chopped tomatoes

1.2kg diced chicken thigh

200g diced white onion

400g diced red peppers

15g chopped coriander to garnish

About this dish

10 portions

2 Medium

Serves:

Panggang Paste

Chilli Rating:

Product:

Serving:

Serve with white rice.

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