Balinese Chicken Curry Salad

Recipe by Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia, 2012

Serves: 2-3

Ingredients

Chicken

•  2 Tablespoons Cooking Oil
  
• 14 ounces Chicken Breast (thinly sliced)
  
• 5 ounces Long Beans (cut into ½-inch pieces and blanched)
  
• 1/2 ounce Red Chili (seeded and sliced)
  
• 5 teaspoons Lemon Juice
  
• 2 teaspoons Salt
  
• 1/2 teaspoon Black Pepper 

Curry Paste 

• 2 Tablespoons Garlic (minced)
  
• 2 ounces Shallots (chopped)
  
• 5 teaspoons Turmeric
  
• 3 teaspoons Lemon Root
  
• 1-1/2 ounces Candle Nuts
  
• 2 Tablespoons Lemon Grass
  
• 2 Tablespoons Lemon Zest
  
• 2 Tablespoons Lemon Zest1 ounce Galangal
  
• 2 teaspoons Shrimp Paste
  
• 4 teaspoons Brown Sugar
  
• 1-1/4 cups Water
  
• 2 Tablespoons cooking oil

Preparation

Curry Paste
Combine all the ingredients except the cooking oil in a blender or food processor and blend until smooth. Heat the oil in a pan, add the mixture, and stir for about 10 minutes or until fragrant.

Chicken
Heat the oil in a large wok. Stir fry the chicken in batches until golden brown. Return the chicken to the pan, add 1/2 cup curry paste, and stir for 2 minutes. Add the long beans, red chili, lemon juice, salt, and pepper, and cook until the beans are heated. 

Assembly

Serve immediately on your desired tableware. 

Wine Match

MV Bruno Paillard; Brut Premiere Cuvée

The views of Mount Salak  from Rancamaya make it a unique golf destination. The surrounding region is filled with street food and some great restaurants.  My visit was in 2012, since then the property has undergone extensive renovations.