Step 1/9
Wash the chicken drumsticks with salt until cleaned, Dry it and marinade with salt for about 30 minutes.
Step 2/9
Soak the dried red chillies in hot water until soft. Bruise 2 stalks of lemongrass and remove curry leaves from its stems and set aside.
Step 3/9
Prepare the curry paste by chopping up the ingredients into smaller pieces to blend together and then pounded until it forms into a smooth paste.
Step 4/9
- 4 stalks lemongrass
- 6 cloves garlic
- 150 g shallots
- 2 inches galangal
- 6 red chillies
- 6 dried chillies
- 1 tbsp tumeric powder
Prepare the curry paste by chopping 2 stalks of lemongrass, chillies, dried chillies, shallots, garlic, and gallangal before putting it into the pestle and mortar to pound until a smooth paste is formed. Combine the tumeric powder at the end and add in some salt to taste.
Step 5/9
Skin the potatoes, cut into 1.5 inch cubes and fry until brown, then set aside.
Step 6/9
Brown the chicken drumsticks and set aside.
Step 7/9
Fry the curry leaves in some oil, then add-in the curry paste until fragrant and oil starts to flip from the paste.
Step 8/9
- 200 ml coconut milk
- 500 ml water
- 3 tbsp oil
- salt
Add-in the chicken and potatoes at this point to mix with the fried curry paste. Transfer into a pot and add half the coconut milk and water mixture and let it simmer until bubbling for the next 15-20 minutes..
Step 9/9
Serve warm with jasmine rice or bread of your choice, garnished with mint leaves