Serves 2-3


  • Cooking Oil
  • Homemade Curry Paste, blend the following items until smooth:-
    • Lemongrass, 2 stalks (sliced)
    • Green Chilli Padi, 12
    • Shallots, 4
    • Garlic, 6 cloves
    • Blue Ginger (Galangal), 1 (thumb-sized)
    • Coriander, a big handful (includes leaves, stems and roots)
    • Cumin Seeds, 1/2 teaspoon
    • Ground Coriander, 1/2 teaspoon
    • Fish Sauce, 3 tablespoons 
    • Kaffir Lime Leaves, 24
    • Kaffir Limes, 2 (medium and juiced) 
    • Palm Sugar (Gula Melaka), 25 grams
    • Belachan Chilli Sauce, 1 teaspoon
    • Pepper, to taste
  • Chicken Stock, 500ml
  • Chicken Drumsticks, 4 
  • Potatoes, 3 (skinned and cut into bite sizes)
  • Salt, to taste
  • Coconut Milk, 500ml


  1. In a Thermos® Shuttle Chef® inner pot, add some cooking oil and homemade curry paste and fry till very fragrant.
  2. Add chicken stock and bring it to a boil over medium heat. 
  3. When boiling, add chicken drumsticks and bite-sized potatoes, and simmer for 15 minutes. Season with salt, to taste.
  4. When boiling, close the inner pot's lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 4 hours. 
  5. Before serving, bring the contents to boil, add coconut milk and simmer for 15 minutes until thickened. Garnish with some coriander.



  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity accordingly to the different Shuttle Chef® capacity.
  • This dish is best served with rice or bread. 



  • When frying the homemade curry paste with cooking oil, you may fry till the colour has darkened and the oil began to ooze out.


Photo, recipe and tips courtesy of Clara Simpson, from @pic.a.nicbaskets and Clara’s Love Kitchen, and founder of ‘Thermos Recipes SG Facebook group