Malasian Chicken Curry
From aussiefoodie 16 years agoIngredients
- for the curry paste shopping list
- 5 cloves of garlic shopping list
- 4 long red chillis... deseeded and roughly chopped shopping list
- 3 stalks of lemongrass.. only the white parts chopped shopping list
- 3 cm of root ginger... roughly chopped shopping list
- 2 large shallots...roughly chopped shopping list
- 1 teaspoon ground tumeric shopping list
- 3 tablespoons of peanut oil shopping list
- for the curry shopping list
- 1 kg of chicken thighs cut into bit size pieces shopping list
- 2 tablespoons of peanut oil shopping list
- 2 onions peeled and thinly sliced shopping list
- 4 kaffir lime leaves...use large piece of lime zest if you cant find these shopping list
- 1 stick of cinnamon shopping list
- 3 star anise shopping list
- 400 ml of coconut milk shopping list
- 100ml of chicken stock shopping list
- 1 tablespoon of palm sugar grated or soft brown sugar shopping list
- 2 tablespoons of light soy sauce shopping list
- 2 tablespoons of fish sauce shopping list
- 400 g of snake beans or green beans cut into 5 cm lengths shopping list
- a handful of coriander/ cilantro roughly chopped shopping list
How to make it
- First make the curry paste.
- Put all the paste ingredients into a blender/food processor and blend to a paste.
- Trickle in the oil until well combined.
- To make the curry
- in a wok or large cast iron casserole pan
- Heat the oil
- Add the curry paste and stir over a medium heat. Cook untill fragrant.
- Add the onions and stirring frequently cook until they are soft
- Add the chicken pieces and stir to coat them in the paste
- Add the lime leaves, cinnamon stick, star anise, coconut milk, stock,sugar, soy and fish sauces and bring to the boil.
- Check the seasoning you may prefer a little more sugar or a bit more fish sauce
- Reduce the heat to a simmer and cook gently for 30-40 minutes
- While this is cooking make your rice...
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