Malaysian chicken curry
Nutrition Info.(per serve)
3 garlic cloves, chopped
2 red chillies
1 stalk lemongrass, outer stalk removed and thinly sliced
4cm fresh ginger, peeled
2 shallots, chopped
1/2 teaspoon turmeric
1 tablespoon oil
1 lemon, juice
2 onions, sliced
700g boneless skinless chicken thighs
2 kaffir lime leaves
1 cinnamon stick, halved
3 star anise, optional
3/4 cup reduced-fat coconut milk
1/2 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
1/3 cup fresh coriandercilantroX leaves
1 1/2 cups long grain rice
2/3 cup reduced-fat coconut milk
2 cm piece fresh ginger, grated
Total fat 14g
Saturated fat 6g
Dietary fibre 4g
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.
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.