3lbsmixture of boneless skinless chicken thighscut into large chunks
1Tbspof cooking oil
4clovesgarlicpeeled and finely chopped
10small shallotspeeled and thinly sliced
2Tbspof shrimp paste
2bay leaves/ daun salam
3-inchof cinnamon stick
¼tspof nutmeg powder
2cupschicken stock
1Tbspof brown sugar
1 ½Tbspof white distilled vinegar
4cupsof coconut milk
Salt and pepper to taste
2cupspacked of baby spinach leaves
½cupof sweet corn kernelsif frozen, thawed
Instructions
Preheat a large pot on high heat. Add in 1 Tbsp of cooking oil. Add in garlic and the rest of the ingredients up to nutmeg powder on the ingredient list. Stir fry until fragrant, about 5 minutes
Add in the chicken stock and bring to a boil. Add in brown sugar, vinegar, and coconut milk. Bring it back to a boil and then lower the heat and let it simmer until the chicken is cooked through and the liquid is roughly reduced by half. Have a taste and season with salt and pepper to your taste. It should be savory. Add in spinach leaves and sweet corn kernels. Stir to mix everything and cook just until the spinach leaves started to wilt. Remove from the heat and serve immediately or warm with plain rice