After an indulgent weekend titillating my taste buds in Singapore, I had to try my hand at Singaporean cuisine. Lucky for me, my favorite cookbook series (Wei-Chuan) has a Singapore, Malaysian & Indonesian cookbook. This was my first attempt at Singaporean food and it was knock-me-down scrumptious. Below is our vegetarian adaptation of Christina Hwang’s Fragrant Coconut Chicken. It took a little grocery hunting to find all the ingredients, but was well worth the effort.
Singapore Lemongrass Chick'n Coconut Curry
- 400 g Gardein Crispy Chick'n* pieces defrosted, quartered
- 1/2 t salt
- 1/2 t lime juice
- 1 T chili sauce
- 4 T oil
- 4 T chili sauce
- 2 stalks lemongrass minced
- 6 kaffir lime leaves sliced
- 14- oz can coconut milk
- 1 c water
- 1 Knorr Vegetable Bullion Cube
- 1 T tamarind juice**
- Mix the chick'n pieces with the marinade to coat well.
- Bake in a single layer on a non-stick cookie sheet sprayed with cooking spray in the oven at 400°F for 13 minutes.
- Cut into bite sized chunks. Set aside.
- Heat the oil in a saute pan. Stir-fry the chili sauce, lemongrass, and kaffir lime leaves on high heat for a minute.
- Add the coconut milk, water, bullion cube, and tamarind juice. Stir to mix and dissolve the bullion cube.
- After boiling, turn off the heat and mix in the baked chick'n pieces. Serve on top of rice.