Malaysian chicken curry
(at time of publication)
- Curry paste
- 3 garlic cloves, chopped
- 2 red chillies
- 1 stalk lemongrass, outer stalk removed and thinly sliced
- 4cm fresh ginger, peeled
- 2 shallots, chopped
- ½ teaspoon turmeric
- 1 tablespoon oil
- 1 lemon, juice
- 2 onions, sliced
- oil spray
- 700g boneless skinless chicken thighs
- 2 kaffir lime leaves
- 1 cinnamon stick, halved
- 3 star anise, optional
- ¾ cup reduced-fat coconut milk
- ½ cup reduced-salt chicken stock
- 1 teaspoon sugar
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon fish sauce
- 480g (4 cups) green beans, trimmed
- 3 carrots, cut into chunks
- ⅓ cup fresh coriandercilantroX leaves
- 1 ½ cups long grain rice
- ⅔ cup reduced-fat coconut milk
- 2 cm piece fresh ginger, grated
1 Make the paste by placing all ingredients in a blender and process until a paste is formed, adding a little water if necessary.
2 Spray a non-stick pan with oil and heat until hot. Add paste and cook for a few minutes. Add onions and cook until softened, stirring occasionally.
3 Add chicken and stir to coat with paste. Add spices, liquid, 1/2 cup water, sugar and sauces. Bring to boil. Reduce heat and simmer for 30 minutes, until chicken is tender.
4 Meanwhile, prepare the rice. Place all rice ingredients in pan with 2 cups water. Bring to boil, then reduce the heat and simmer covered for 15-20 minutes, or until rice is cooked. Remove from heat. Leave to stand for 5-10 minutes.
5 Add beans and carrots to the chicken curry with the coriander. Cook for a final 5-8 minutes. Serve chicken with rice and garnish with fresh coriander.
Make it gluten free: Check tumeric, stock, fish and soy sauces are gluten free.
You’ll find lemongrass with the herbs in the supermarket and in Asian supermarkets.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 6g
Dietary fibre 4g
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