Malaysian chicken curry
- 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.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 6g
Dietary fibre 4g
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.
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