Ayam Lemak Cili Padi (Malay Coconut Chicken with Bird's Eye Chili)
Ayam lemak cili padi is a Malay kampung dish - village cooking at its most direct. Chicken simmers in a thin coconut milk broth spiked with bird's eye chilies, turmeric, lemongrass, and sliced shallots. The coconut milk stays light and soupy rather than reduced to a thick gravy, keeping the dish from becoming heavy. Bird's eye chilies deliver a sharp, immediate heat that lingers long after each spoonful, distinct from the slow burn of dried chili pastes. Turmeric tints the broth pale gold and adds an earthy bitterness beneath the coconut sweetness. This is comfort food across Malaysia's east coast states, typically served with steamed rice that soaks up the fragrant, spicy broth.
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Instructions
- 1
Blend shallot, chili, and turmeric into a paste.
- 2
Cook the paste in a pan until fragrant.
- 3
Add chicken and sauté until the surface turns opaque.
- 4
Pour in coconut milk and add bruised lemongrass.
- 5
Simmer on low for about 25 minutes until tender.
- 6
Season with salt and sugar, then finish.
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