2tbsplemongrass turmeric pasteI used ready paste from Mekhala
Fish sauce to taste
1/4tspbrown sugar
2sprigs curry leaves
Black pepper to taste
Turmeric Ginger Coconut Rice
2tbspof Mekhala's Lemongrass Turmeric paste
2cupsof ricerinsed
200mlcoconut milk
2-3tspgrated gingerI used 3 coz I like it stronger
1knotted pandan leaf
water to fill up to your rice cooker mark for 2 cups rice
Instructions
Lemongrass Turmeric Chicken
Mix all ingredients except chicken and curry leaves together.
Rub marinade all over chicken and place in container.
Crush curry leaves and scatter over chicken legs.
Marinate for at least 4 - 24 hours. (I marinated overnight)
When ready, take chicken out of chiller.
Preheat oven to 200C.
Place chicken on lightly greased wire rack and spray on some oil on chicken skin.
Roast for 35-40 minutes.
Turmeric Ginger Coconut Rice
In your rice cooker, add rice, ginger, and coconut milk.
Top up enough water till your rice cooker marked 2 cups.
Stir in lemongrass turmeric paste.
Add pandan leaf.
Press cook.
Remove pandan leaf and fluff rice before serving.
Notes
To make substitute paste: 2 stalks lemongrass, cut into pieces 1 thumb size turmeric 1 thumb size galangal 1 shallot 1 tsp lime juice salt to taste 1 tsp oil Splash of water Blend in food processor until you get a thick paste.