Spicy Thai Basil Chicken (Ayam Kemangi Pedas)

Ayam Kemangi Pedas

Ingredients:

• 1/2 kg chicken, cut into pieces
• 1 handful of basil leaves (kemangi)
• 3-4 kaffir lime leaves (daun jeruk)
• Spice Paste:
  • 5 shallots (bawang merah)
  • 3 cloves garlic (bawang putih)
  • 2 large red chilies (cabe merah besar)
  • 10-15 bird’s eye chilies (cabe rawit, adjust to taste for spiciness)
  • 1 teaspoon turmeric (kunir)
  • 1 stalk lemongrass, crushed (sereh geprek)
  • 1 thumb-sized piece of galangal, crushed (laos geprek)
  • 1-2 tablespoons sugar (gula)

Instructions:

1. Prepare the Chicken:
   Begin by boiling the chicken pieces in water until fully cooked. Once cooked, remove the chicken and set it aside.

2. Make the Spice Paste:
   In a blender or food processor, blend together the shallots, garlic, red chilies, bird’s eye chilies, and turmeric to form a smooth paste.

3. Cook the Spice Paste:
   Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until it begins to separate from the oil and release its fragrance.

4. Add Aromatics:
   To the pan, add the crushed galangal, lemongrass, and kaffir lime leaves. Continue to stir and cook for a few minutes, allowing the flavors to meld together.

5. Simmer the Dish:
   Pour in some chicken stock and bring the mixture to a simmer. Add the pre-cooked chicken pieces to the pan, stirring to combine.

6. Season:
   Add sugar and salt to taste. Adjust the seasoning as needed.

7. Reduce the Sauce:
   Allow the sauce to reduce slightly until it thickens and coats the chicken.

8. Add Basil:
   Just before serving, stir in the fresh basil leaves and a small amount of heated oil. Turn off the heat.

9. Serve:
   Transfer the Ayam Kemangi Pedas to a serving dish and enjoy this fragrant, spicy chicken dish with steamed rice.

This recipe blends aromatic spices with fresh herbs for a delightful and flavorful meal. Perfect for those who love a bit of heat in their dishes!