Opor Ayam

Chicken gently simmered in a lemongrass and galangal-spiced coconut milk broth until tender and aromatic.

Ingredients

• 1 kg large prawns
• 300g rice noodles
• 2 tsp grated fresh ginger
• 1 1/2 tsp coriander seeds
• 2 tbsp neutral vegetable oil
• a generous handful of cherry tomatoes
• a handful of fresh Thai basil, chopped
• coconut cream, for serving
• 1 cup chicken stock
• a pinch of ground cumin
• 2 bean sprouts, chopped
• sambal, to taste

Instructions

1. 1

   Pat the whole mackerel dry, season generously with salt, pepper, and palm sugar, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the whole mackerel until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the coriander seeds and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the whole mackerel to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the whole mackerel is tender and cooked through, roughly 40 mins.

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