Curry

Pandang Chicken

Although, like Beef Rendang, this thick curry dish originated in Western Java, it's now one of those dishes you'll find in just about any Indonesian restaurant. This style is very similar to thick Thai curries, but the tomato base as well as turmeric mark out more western and South Asian influences than you see in Thai cuisine. Pandang Chicken Ingredients Servings: 8 2 lbs cut in 1-inch cubes Chicken breast meat 1/2 cup Lime juice 1 cup Tomatoes 1 cup Water 3 pepper seeded and sliced in strips Red hot chilis (Thai) 2 tsp grated Ginger 2 cloves crushed Garlic 1 tsp Turmeric, ground 1 stalk Lemon grass 1 cup Coconut cream Preparation Combine the chicken and lime juice.

Pork Red Curry

Don't let the relative simplicity of the ingredients fool you, with the full compliment of fresh ingredients, this curry can be surprisingly complex. That said, finding fresh kaffir lime leaves and sprigs of green peppercorns is probably the biggest challenge you'll face in making this dish, and it really won't taste the same without them. Pork Red Curry You'll want to tear the kaffir leaves before stirring them into the curry.