Recipe by Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia, 2012
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.
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.
Serve immediately on your desired tableware.
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.