Equipment
Ingredients
Aromatic Rempeh (Spice Paste)
- 20 g macadamia nuts, soaked in water for 10 minutes
- 45 g lemongrass, bottom 10cm only, outer leaves removed and finely sliced
- 110 g shallots, peeled and roughly chopped
- 35 g garlic, peeled
- 30 g red serrano chilies, stemmed
- 15 g coriander roots, thoroughly cleaned
- 3 g turmeric powder
Main Components
- 15 g dried shiitake mushrooms, dried
- 500 g chicken breast, sliced into 1cm x 5cm strips
- 55 ml refined coconut oil
- 75 g carrots, peeled and cut into small cubes
- 380 ml full-fat coconut milk, room temperature
- 120 g yellow onion, sliced into thin wedges
- 50 g sweet peas, fresh or frozen
- 130 g bamboo shoot strips, drained and blanched
Seasoning & Finish
- 32 g palm sugar, finely shaved
- 7 g fine sea salt
- 30 ml lime juice, freshly squeezed
- 25 g thai basil, fresh leaves only
- 1 red fresno chili, thinly sliced on a bias
Nutrition (per serving)
Method
Place dried mushrooms in a small heat-proof bowl and submerge in boiling water. Allow to rehydrate for 30 minutes until soft. Drain, discard the woody stems, and slice the caps into thin ribbons.
Combine the soaked nuts, lemongrass, shallots, garlic, serrano chilies, coriander roots, and turmeric in a food processor. Pulse into a completely smooth, vibrant orange paste, adding 15-30ml of water if necessary to facilitate blending.
Heat the coconut oil in a wok over medium heat (approx 160°C/320°F). Add the prepared spice paste and fry, stirring constantly to prevent sticking. Continue for 8-10 minutes until the 'rempeh' darkens slightly, smells intensely fragrant, and the oil begins to separate from the solids (the 'pecah minyak' stage).
Increase the heat to medium-high. Introduce the chicken strips and carrots to the wok, tossing them through the paste to coat thoroughly. Pour in the coconut milk and bring the liquid to a gentle boil.
Reduce the heat to maintain a steady simmer. Incorporate the rehydrated mushrooms, sliced onions, peas, bamboo shoots, sugar, and salt. Simmer for 3-5 minutes until the chicken reaches an internal temperature of 74°C/165°F.
Turn off the heat. Stir in the lime juice and fresh Thai basil leaves, folding gently until the basil is just wilted and fragrant. Garnish with sliced red chili and serve immediately.
Chef's Notes
- The secret to this dish is the 'pecah minyak'—the moment the oil separates from the spice paste. This indicates the aromatics have moved from 'boiled' to 'fried', unlocking their essential oils.
- Always use Thai Basil (Horapa) if possible; its anise-like flavor profile is distinct from Italian Genovese basil.
- For the best chicken texture, slice the breast while slightly semi-frozen to get perfectly even 1cm strips.
Storage
Refrigerator: 3 days — Store in an airtight glass container to prevent staining from turmeric.
Freezer: 1 month — Texture of bamboo shoots and peas may degrade slightly upon thawing.
Reheating: Gently warm in a saucepan over medium-low heat, adding a splash of coconut milk if the sauce has thickened too much.
