With rave review you can’t go past this fragrant Malaysian chicken curry.
Ingredients
- 1 tablespoon peanut oil
- 2 brown onions, cut into wedges
- 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
- 4 kaffir lime leaves
- 1 cinnamon stick
- 4 star anise
- 400ml coconut milk
- 1/2 cup (125ml) Massel chicken style liquid stock
- 2 teaspoons grated palm sugar
- 2 tablespoons fish sauce
- Finely shredded kaffir lime leaves, to serve
- Steamed jasmine rice, to serve
Curry paste
- 4 garlic cloves, finely chopped
- 4 long fresh red chillies, seeded, finely chopped (seeds optional)
- 2 stalks lemongrass, white part only, finely chopped
- 1 tablespoon finely grated fresh ginger
- 4 purple Asian shallots, finely chopped
- 1 1/2 teaspoons ground turmeric
- 1/4 cup (60ml) peanut oil
Method
- Step 1Place all curry paste ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.
- Step 2Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add chicken, lime leaves, cinnamon, star anise, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add palm sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.
- Step 3Spoon among serving bowls. Top with lime leaves and serve with rice, if desired.
- Low carb
- Low sugar
- Lower gi
Nutrition
2732 kj
Energy
52g
Fat Total
23g
Saturated Fat
3g
Fibre
39g
Protein
158mg
Cholesterol
1234.44mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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