Chicken Giblets Curry Recipe(Gulai Pak Lai Recipe) |
Ingredients: |
250 g chicken gizzard, halved 250 g chicken liver 200 g belly pork or chicken meat, thinly sliced 200 ml thin coconut milk, extracted from ½ a coconut 100 ml thick coconut milk, extracted from ½ a coconut 5-6 kaffir lime leaves, finely sliced 1½ teaspoon salt, or to taste Spice paste (ground together): 100 g (10) shallots, peeled 50 g (5 pips) garlic, peeled 10 g (1 thick slice) galangal 20 g (1 stalk) lemongrass, use the bottom white inner part only, sliced thinly 25 g (1 small packet) curry powder for meat 1 teaspoon turmeric powder |
Method: Heat about 5 tablespoons oil in a pan to sauté the spice paste until fragrant. Add in the gizzard, liver and meat. Stir-fry for a few seconds before adding in the thin coconut milk. Bring to a boil and allow to simmer until meat is cooked. Add the kaffir lime leaves and thick coconut milk and season to taste with salt. Mix well and turn off the heat as soon as it starts to boil again. Note: Stack kaffir lime leaves together before slicing. |
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