Malaysian Chicken Curry
This quick and easy curry is full of fragrant flavours.
You can make you own curry paste using my recipe here which i recommend over shop bought, but if you don't fancy making your own then a Laksa curry paste would be OK here too.
This recipe gives you a delicious curry with a rich sauce, great for seeping into the rice underneath, and packing a flavourful punch!
I've made this recipe using chicken, but pork can be used, or meat can be omitted altogether and a mix of veg or tofu is also lovely.
Difficulty : Easy
3-4 tablespoon of Malaysian curry paste
8 chicken thighs cut into pieces and seasoned
1 tablespoon oil
1 teaspoon ground turmeric
3 shallots , peeled and thinly sliced
1 red pepper thinly sliced
3 kaffir lime leaves
1 cinnamon stick
400 ml coconut milk
100 ml chicken or vegetable stock stock
1 teaspoon brown sugar
2 tablespoons light soy sauce
2 tablespoons fish sauce
400g veg of choice - green beans, sugarsnap peas, baby corn and tenderstem all work well
1 - Heat some oil in a large non stick pan and lightly fry the sliced onion and red pepper.
2 - Add in the curry paste with the ground turmeric and stir for a few minutes
3 - Add the chicken to the pan and stir well to coat in the paste. Add all the remaining ingredients excluding the veg and bring to the boil. Once boiling simmer and cook gently for half an hour - 40 minutes until the meat is tender.
4 - Finally add the veg and cook for a few minutes until the beans are tender.
5 - Serve with rice (or noodles if you prefer) and a sprinkling of Coriander if you like.