300g chicken breast (sliced)
1 jar Mak Tok’s Signature Chilli Paste
200g coconut cream
1/2 teaspoon salt
1 tablespoon oil
Pour oil into a deep pan on medium heat.
Add the sliced chicken in and stir-fry for 3 minutes or until all sides are cooked.
Add Mak Tok’s Signature Chilli Paste, water and coconut cream into the pan and mix well. Bring it to a boil before lowering down the heat and allow to simmer for a further minute before serving.
Serve the Chicken Gulai with a bowl of warm rice.