209e New Santan Areh (Thick Coconut Sauce)



1000 ml Thick Coconut milk

300 grams Chicken breast Boiled, drain


500 ml Chicken Stock

3 cm Galangal

1 Salam leaf

1 stalk Lemongrass

50 grams Palm sugar

6 Shallot

3 cloves Garlic

2 Candle nut

1 tbs. Coriander

1 tsp. Salt


Blend coriander seeds, garlic, shallots, candlenuts, palm sugar and salt into a PASTE using a mortar and pestle or food processor.

Pour the coconut milk and chicken stock (broth) to the pan , use medium heat. Add chicken breast, salam leaves, galangal , lemongrass and the paste . Stir until blended. Cook until boiling, use low heat and take care that the coconut milk not over cooked. Removed from the stove an set aside .