Malaysian Curry
Saturday, April 6, 2019
FOR THE CHICKEN:
FOR THE CURRY PASTE:
Method
- 1kg chicken thighs
- 2 tbsp groundnut oil
- 2 onions, peeled and thinly sliced
- Sea salt and freshly ground black pepper
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 400ml coconut milk
- 100ml chicken stock
- 1 tsp palm sugar (or soft brown sugar)
- 2 tbsp light soy sauce
- 2 tbsp fish sauce 4
- 00g green beans, trimmed and cut into 5cm lengths
- Handful of coriander leaves, roughly torn
- 5 garlic cloves, peeled and roughly chopped
- 4 or 5 long, red chillies, trimmed, deseeded and roughly chopped
- 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
- 5cm piece fresh root ginger, peeled and chopped
- 4 large shallots, peeled and chopped
- 1 tsp ground turmeric
- 2 or 3 tbsp groundnut oil
Method
- First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
- To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
- Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste.
- Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
- Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
- For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan.
- Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer.
- Cover and gently simmer for 10 minutes.
- Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes.
- Fluff the rice with a fork and serve while still hot. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning.
- Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.