Gulai Ayam Padang - Padang Chicken Curry

5.0 from 15 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8



  1. Prepare spice paste: Use a food processor or a mortar and pestle to grind garlic, shallot, red chilies, ginger, galangal, and candlenuts into a smooth paste.
  2. Sauté spices and aromatics: Heat 2 tablespoons of oil in a wok over medium heat and sauté spice paste, bruised lemongrass, kaffir lime leaves, cinnamon, smashed cardamom, cloves, star anise, coriander, cumin, and turmeric. Stir until fragrant, about 5 minutes.
  3. Sauté chicken: Add chicken to the wok and stir to coat with the spices. Cook until the chicken is no longer pink.
  4. Add seasonings and water: Add salt, coconut palm sugar, tamarind, and water. Mix and cook until boiling. Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the chicken is soft and tender.
  5. Add coconut milk: Stir in coconut milk and continue simmering for another 15 minutes. Turn off the heat, and serve the chicken curry with steamed white rice.


  • (1) From hottest to mildest: bird-eye, cayenne, and Fresno. You can use about 10 grams of dried chilies too instead of fresh chilies.
  • (2) You can substitute candlenuts with the same amount of macadamia.

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