Ayam Masak Hijau

Ingredients

• 1 chicken (1000 g)chicken
• 250 mlthin coconut milk
• As specified in the masak hijau paste recipemasak hijau paste
• 200 mlthick coconut milk
• to tastesalt

Instructions

1. 1

   Heat the paste

   Heat the thin coconut milk in a wok and stir in the masak hijau paste.

2. 2

   Simmer the chicken

   Cut the chicken into small pieces, add them to the wok and simmer for 10 minutes.

3. 3

   Add thick coconut milk

   Add salt and the thick coconut milk. Cover and simmer for 25 minutes.

What is Ayam Masak Hijau?

Ayam Masak Hijau is an Indonesian chicken dish cooked with masak hijau paste, whose name means green cooking paste. This version builds its sauce with two kinds of coconut milk: a thinner one at the start and a thicker one near the end.

The gentle simmer is central to the dish. It cooks the chicken in the seasoned coconut mixture while keeping the sauce rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken is the main source of protein, while the coconut milk contributes much of the fat and energy; rice served alongside would add carbohydrates. Pair a portion with vegetables and a measured serving of rice for a more balanced plate.

The coconut milk's two roles

Thin coconut milk: it forms the first cooking liquid and gives the paste a base to mix into.

Thick coconut milk: added after the chicken has simmered, it enriches the sauce for the covered finish.

Working with masak hijau paste

Stir the paste into the thin coconut milk before adding the chicken so it is dispersed through the cooking liquid. The amount and preparation of the paste are referred to separately in the recipe, so use the accompanying paste recipe.

Cutting the chicken

Small pieces: cut the chicken into pieces of similar size so they cook at a similar pace during the 10-minute first simmer and 25-minute covered finish. The recipe does not specify whether to use bone-in or boneless chicken.

Keeping the simmer gentle

After adding the chicken, let the mixture simmer for 10 minutes rather than boiling it hard. Once the thick coconut milk and salt go in, cover the wok and simmer for 25 minutes as directed.

Checking the finish

The recipe gives cooking times but no separate doneness cues. Check that the chicken is cooked through before serving, and make sure the sauce is gently simmering during the covered stage.

Serving the dish

Serve Ayam Masak Hijau with rice to make a meal and to catch the coconut sauce. A simple vegetable side can add freshness alongside the rich chicken.

Recipe notes & tips

• Cut the chicken into small, similarly sized pieces.
• Stir the paste thoroughly into the thin coconut milk before adding the chicken.
• Keep the mixture at a gentle simmer rather than a vigorous boil.
• Add the salt with the thick coconut milk, as directed.
• Keep the wok covered during the final 25-minute simmer.

Variations

• Serve with rice: use plain rice to accompany the coconut sauce.
• Add vegetables: serve a vegetable side for freshness alongside the rich sauce.
• Adjust the salt: season to taste when adding the thick coconut milk.
• Use the companion paste recipe: prepare the masak hijau paste as specified in its recipe.

Common mistakes to avoid

• Adding the chicken before mixing the paste: stir the paste into the thin coconut milk first so it is distributed.
• Cutting uneven pieces: make the chicken pieces similar in size for more even cooking.
• Boiling hard: keep the mixture at a gentle simmer.
• Leaving the wok uncovered at the end: cover it for the final 25-minute simmer.
• Skipping the doneness check: confirm the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions