Exotic Malaysian Chicken Curry Delight
This vibrant and aromatic Malaysian Chicken Curry is a culinary adventure that brings the essence of Southeast Asia right to your dining table. The unique blend of spices, including lemongrass, kaffir lime leaves, and star anise, sets this dish apart from typical curries. Perfect for a leisurely Sunday afternoon, this hearty meal is not only satisfying but also packed with flavor. As you prepare and enjoy this recipe, you’ll discover a lovely balance of spices and creaminess from the coconut milk, making it a favorite among family and friends. Serve it with fragrant jasmine rice and warm roti for a delightful feast.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
garlic cloves
5 (peeled)
long red chilies
4-5 (trimmed)
lemongrass
2 (stalks trimmed, outer leaves removed, and sliced)
fresh gingerroot
5 cm (peeled and chopped)
shallots
4 (peeled and chopped)
ground turmeric
1 teaspoon
oil
2 tablespoons (for curry paste)
chicken thighs
800 g (cut into bite-sized pieces)
oil
1 tablespoon (for cooking)
ground turmeric
1 teaspoon
onions
2 (peeled and thinly sliced)
kaffir lime leaves
4
cinnamon stick
1
star anise
3
light coconut milk
400 ml
chicken stock
100 ml
palm sugar
1 teaspoon ((or soft brown sugar))
light soy sauce
2 tablespoons
fish sauce
2 tablespoons
green beans
400 g (trimmed)
salt and pepper
to taste
coriander leaves
to taste (roughly torn for garnish)
Instructions
1
To prepare the curry paste, combine garlic, long red chilies, lemongrass, ginger, and shallots in a food processor and blend until smooth. You can also use a pestle and mortar for a more traditional approach.
2
In a large heavy-based pan, heat 2 tablespoons of oil over medium heat. Once hot, add the prepared curry paste along with 1 teaspoon of ground turmeric. Stir the mixture for a few minutes until it becomes fragrant.
3
Add the thinly sliced onions to the pan and sauté for about 5 minutes, stirring frequently until they are soft and translucent.
4
Season the chicken thighs generously with salt and pepper. Add them to the pan, stirring well to coat them in the curry paste. Cook for a couple of minutes until the chicken is no longer pink.
5
Toss in the kaffir lime leaves, cinnamon stick, and star anise, then pour in the coconut milk and chicken stock. Stir in the palm sugar, soy sauce, and fish sauce. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes to an hour, or until the chicken is tender and infused with flavors.
6
Skim off any excess oil that rises to the surface of the curry. Taste the dish and adjust seasoning with additional salt and pepper if needed.
7
Add the trimmed green beans to the curry and cover the pot for another 5-7 minutes, or until the beans are tender yet vibrant in color.
8
Serve hot, garnished with roughly torn coriander leaves, alongside fluffy rice and warm roti for the perfect Malaysian dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Exotic Malaysian Chicken Curry Delight unique?
This recipe features a unique blend of lemongrass, kaffir lime leaves, and star anise, which sets it apart from typical curries with its aromatic and vibrant profile.
What are the main ingredients for the homemade curry paste?
The curry paste is made by blending garlic, long red chilies, lemongrass, fresh gingerroot, and shallots until smooth.
Can I use a mortar and pestle instead of a food processor?
Yes, using a pestle and mortar is a great traditional approach for preparing the curry paste and can enhance the release of essential oils.
What type of chicken is best for this curry?
The recipe calls for 800g of chicken thighs cut into bite-sized pieces as they remain tender and flavorful during the simmering process.
How do I prepare the lemongrass?
Trim the stalks, remove the tough outer leaves, and slice the tender inner part before blending it into the paste.
What should I use if I cannot find palm sugar?
If palm sugar is unavailable, you can use soft brown sugar as a suitable substitute.
How long does the chicken curry need to simmer?
The curry should simmer gently for 30 minutes to an hour until the chicken is tender and has fully absorbed the flavors.
What kind of coconut milk is recommended?
This recipe uses 400 ml of light coconut milk to provide a creamy texture without being overly heavy.
What vegetables are included in this dish?
The recipe includes 400g of trimmed green beans and thinly sliced onions.
When should I add the green beans?
Add the green beans at the end of the cooking process and cook for about 5-7 minutes until they are tender but still vibrant.
Is this Malaysian curry spicy?
It uses 4 to 5 long red chilies, which provides a significant kick, though the coconut milk helps balance the heat.
How do I adjust the seasoning?
Taste the dish after simmering and adjust the salt and pepper to your preference before serving.
What purpose does skimming the oil serve?
Skimming off excess oil that rises to the surface makes the curry lighter and improves the final presentation.
What aromatics are added directly to the pan?
Kaffir lime leaves, a cinnamon stick, and star anise are added to the liquid to infuse the curry with deep aromatic notes.
How do I garnish this dish?
The curry is best served garnished with roughly torn fresh coriander leaves for a burst of color and freshness.
What are the best side dishes to serve with this curry?
Fragrant jasmine rice and warm roti are the perfect accompaniments for a complete Malaysian feast.
Can I use chicken breast instead of thighs?
Yes, but keep in mind that chicken breast cooks faster and may become dry if simmered for the full hour.
How much ginger is required?
The recipe uses a 5 cm piece of fresh gingerroot, peeled and chopped for the paste.
What type of soy sauce is used?
The recipe specifies 2 tablespoons of light soy sauce.
Is fish sauce necessary?
Fish sauce provides an essential umami depth that is characteristic of Southeast Asian curries.
How many shallots do I need?
You will need 4 shallots, peeled and chopped, for the base of the curry paste.
What color should the onions be when sautéed?
Sauté the onions for about 5 minutes until they become soft and translucent.
How do I start the cooking process?
Begin by heating 2 tablespoons of oil and frying the curry paste with ground turmeric until fragrant.
What is the total number of ingredients in this recipe?
This flavorful recipe consists of 22 distinct ingredients.
What is the role of turmeric in this recipe?
Turmeric provides both an earthy flavor and a vibrant yellow-orange color to the curry.
Can I use regular onions if I don't have shallots?
While shallots are preferred for the paste, you can substitute with a small amount of red onion if necessary.
How do I know the curry paste is ready in the pan?
The paste is ready when it becomes highly fragrant, usually after a few minutes of stirring over medium heat.
Are the kaffir lime leaves eaten?
No, kaffir lime leaves are usually left in for flavor but not eaten; you can remove them before serving if desired.
Can I make this curry in advance?
Yes, the flavors in this curry often deepen and improve if made a day ahead and reheated gently.
Is this dish suitable for a weekend meal?
Yes, it is described as a perfect hearty meal for a leisurely Sunday afternoon due to its simmering time and rich flavor.