Opor Ayam

There are two methods of cooking this dish. My mother’s original recipe called for the coconut cream to be heated before adding the spice paste. This is often how Thai curries are prepared. Another method is to fry the spice paste over low heat, and then add the thin coconut milk, followed by the coconut cream at the end, so that the cream does not curdle. Here I provide both methods so you can try the different styles for yourself.