4 Serves
89 Mins
36 g
5 g
30 g
Prepare the spice paste by grinding the aromatics, then heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Vegetable Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
354 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
23 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Sauté the spice paste in the vegetable oil until fragrant, then add the chicken pieces and sear them lightly.
Pour in the coconut milk and add the lemongrass and galangal, then season with salt and pepper.
Reduce the heat to low and simmer the curry, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Adjust the seasoning with salt and pepper if needed and serve the dish hot.
Candlenuts
Opor Ayam (Chicken Coconut Curry)
Chicken
Salt
Pepper
Coconut Milk
Galangal
Lemongrass
Vitamin A
11 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
354 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
23 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g