Ayam Masak Merah (Malaysian Red Chicken Curry)

Ingredients

• about 680 g Chicken Thighs
• 6 medium Shallots
• 4 cloves Garlic
• 2.54 cm Ginger
• 6 whole Dried Red Chilies
• 2 tbsp Tomato Paste
• 1 28 oz can Canned Crushed Tomatoes
• 2 tbsp Sunflower Seed Butter
• 2 tbsp Soy Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs with the 1 tsp Salt. Let it sit for 15 minutes while you prepare the other ingredients.
2. 2Prepare your blender. Add the 6 medium Shallots, 4 cloves Garlic, 2.54 cm Ginger, and 6 whole Dried Red Chilies to the blender. Blend until you have a smooth paste.
3. 3Place a large pan on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp Vegetable Oil. Once the oil is shimmering, add the blended spice paste. Cook, stirring often, for 5 minutes until it smells fragrant.
4. 4Add the 2 tbsp Tomato Paste and the 1 28 oz can Canned Crushed Tomatoes to the pan. Stir everything together and cook for another 5 minutes, stirring occasionally.
5. 5Stir in the 2 tbsp Sunflower Seed Butter, 2 tbsp Soy Sauce, and 1 tbsp Palm Sugar. Let this mixture simmer gently for 10 minutes, stirring now and then, until the sauce has thickened slightly.
6. 6Add the salted about 680 g Chicken Thighs to the sauce in the pan. Stir to coat each piece of chicken evenly. Cover the pan and cook for 20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Remove the pan from the heat. Stir in the 1 tbsp Lime Juice. Serve the Ayam Masak Merah hot over the 4 cups Cooked Rice.

Substitutions

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