How to cook Masak Lemak Cili Padi
How to make Masak Lemak Cili Padi
A hearty dish that is commonly served in Malay households that never fails to impress. This Malay Yellow coconut curry is rich in flavour with its turmeric, lemongrass base of spice that tantalises the tastebuds.
Usually served with chicken or fish but you can add your protein of choice. If you are going with a meat-less option we recommend tofu and a medley of veggies.
50g Sijori Masak Lemak Cilipadi
500g Chicken Breast , cut into strips
2 Makrut lime leaves , tear to activate the aromats
4 Birdseye chilli Red or Green , cut slits into the chilli
200ml Coconut cream
2 tbsp Cooking oil
Heat oil in cooking pot and sauté Sijori Masak Lemak spice mix for 5 mins on medium heat.
Toss Birds eye chilli and Makrut lime leaves into the spice mix and sauté for further 5 mins.
Pour water and add Chicken breast strips into stock and let it come to a boil for 10 mins.
Combine Coconut cream and let the curry simmer for 5 mins on medium heat.
Serve curry over Jasmine rice and garnishes of choice.