MALAYSIAN CHICKEN & GREEN BEAN CURRY

There are countless ways of making Malaysian-style chicken curries. We've stripped this one back to its essentials to teach you how to make an amazing curry from scratch in no time. One you will definitely be proud of. One of our most popular dishes of 2014

40 minutes.

Serves 2.

Ingredients
400g free range skinless chicken thighs
1 medium brown onion
1 kaffir lime leaf
140ml light coconut milk
1/2 teaspoon brown sugar
1/2 tablespoon light soy sauce & fish sauce (premixed)
140g green beans
1 star anise
1/2 cinnamon stick
2 sprigs coriander leaves
2 cloves of garlic
1 long long red chilli
1 stalk of lemongrass
2cm piece of ginger
1 teaspoon ground turmeric
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot remove from heat and set aside for a minimum of 15 minutes.

Prepare curry paste
Roughly chop the garlic, chillies, lemongrass, ginger, and ½ the onion (peeled) into even pieces and place into a food processor with 2 tablespoons of water and turmeric. Blend to form a wet paste (or if you have, use a mortar and pestle)

Prepare chicken & veg
Cut the chicken into bite size pieces. Thinly slice the remaining ½ onion. Top and tail beans. Finely chop coriander and set aside.

Cook curry paste
Heat a non-stick fry pan to a medium heat and add enough olive oil to almost cover the base. Fry the curry paste over a medium heat for a few minutes stirring occasionally. Add the remaining sliced onions and cook for 5 minutes, once again stirring occasionally.

Cook chicken
Add chicken to the pan with the paste; stir to coat the chicken. Add the lime leaf, cinnamon, star anise, 1 tin of coconut milk, sugar, soy and fish sauce. Bring to the boil. Reduce heat to a simmer and gently cook for 15minutes until the chicken is tender. After 15 minutes add the beans (top, tailed and halved) to the curry and simmer for another 5-10 minutes.

To serve
Place rice on the plates, top with the curry and sprinkle with finely chopped coriander

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
previous / next