Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (cubed)130g
Vegetables· 4
- 45 g red onion (sliced)45g
- 60 g tomato (wedges)60g
- 1 lemongrass stalk (bruised)6g
- 6 g garlic (minced)6g
Sauces· 2
- 8 g tamarind paste (~1 tsp)8g
- 12 g chili paste (cili boh)12g
Spices· 2
- 2 g sugar (a pinch)(staple)2g
- pinch of salt(staple)2g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
Soak the tamarind paste in 3 tbsp warm water, mash it apart, then pick out the seeds and fibres, keeping the sour liquid.
Why? Tamarind's sourness is the soul of this dish; soaking it first spreads the flavour evenly — that natural fruit-acid replaces a lot of sugar, keeping the dish appetising without adding calories.Next up:Heat 1 tsp oil in a non-stick pan; sauté garlic, onion and lemongrass over medium heat for ~2 min, then add the chili paste and fry until the oil reddens.
Heat 1 tsp oil in a non-stick pan; sauté garlic, onion and lemongrass over medium heat for ~2 min, then add the chili paste and fry until the oil reddens.
Why? Blooming the aromatics and chili paste in a little oil releases their fat-soluble aromas and builds a deep base flavour — this matters far more to the result than extra oil.Tip: Cook the onion until translucent and soft, not browned, or it turns bitter.
Next up:Add the chicken and stir until it turns white outside, pour in the tamarind liquid with a pinch of salt and the sugar, then simmer over medium-low heat for 6 min.
- 6 min · hands-free
Add the chicken and stir until it turns white outside, pour in the tamarind liquid with a pinch of salt and the sugar, then simmer over medium-low heat for 6 min.
Why? Simmering lean breast gently in the acidic sauce tenderises the meat and lets every piece soak up the sour-spicy flavour — just a pinch of sugar is enough to balance the tartness.Watch out: Splash in water if it dries out; don't let the chili paste scorch and turn bitter.06:00Next up:Add the tomato wedges, simmer 2 more min, taste and adjust the sour-salt balance, then reduce until thick and serve.
Add the tomato wedges, simmer 2 more min, taste and adjust the sour-salt balance, then reduce until thick and serve.
Why? Adding tomato last keeps its texture and adds natural sweet-sour so no extra sugar is needed — the reduced sauce clings to the chicken for full flavour in every bite.Tip: Serve with half a bowl of brown rice and cucumber slices to freshen the tangy heat.