Best Malaysian-Style Chicken and Coconut Curry (Masak Lemak)

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

4 MEDIUM SHALLOTS

¼ CUP LIME JUICE, PLUS LIME WEDGES TO SERVE

KOSHER SALT AND GROUND WHITE PEPPER

2 LEMON GRASS STALKS, TRIMMED TO THE BOTTOM 6 INCHES, DRY OUTER LAYERS DISCARDED, ROUGHLY CHOPPED

2 OR 3 FRESNO OR SERRANO CHILIES, STEMMED AND ROUGHLY CHOPPED

3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED

2 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL

½ TEASPOON GROUND TURMERIC

2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 2-INCH PIECES

12 OUNCES YUKON GOLD POTATOES, CUT INTO ½-INCH CHUNKS

14 OUNCE CAN COCONUT MILK

¾ CUP COCONUT CREAM (FROM A 5.4-OUNCE CAN)

4 OUNCES GREEN BEANS, TRIMMED

CHOPPED FRESH CILANTRO, TO SERVE

SHREDDED CABBAGE, TO SERVE (OPTIONAL)

Directions at 177milkstreet.com

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