Nyonya curry
Perang Cuisine
Servings
2
Ready In:
1hr 20min
Good For:
Lunch
Inroduction
About this Recipe
By: Anna Burrows Thanks to the convergence of cultures, we have the opportunity to enjoy this delicious meal. We find here the rich flavours of the Chinese and Malay cuisine.
Ingredients
- 200 grammes diced chicken thighs
- 100 grammes green beans cut in half
- 1/2 tbsp shrimp paste
- 1/2 tbsp turmeric
- 1 cinnamon stick
- 3 small potatoes cut in quarters
- 1 lemongrass stalk bruised and halved
- 2 sprigs of fresh curry leaves white flour (sifted)
- 1/2 tbsp tamarind sauce
- 2 tbsp red Thai curry paste
- 1 tbsp of palm sugar or just a chunk that size
- 1 star anise
- fresh coriander
- lime cut in chunks
- one can of coconut milk, check for high coconut content like more than 70%
- Chapati bread grilled to serve
If you add about 400 g of chicken then it will be enough for 4 people.
Step by Step Instructions
Step 1
Heat the wok and put the shrimp paste, star anise and cinnamon sticks and stir-fry few seconds till aromatic. Add the curry paste and turmeric.
Step 2
Stir-fry for few more seconds and add coconut milk, lemongrass, potatoes, palm sugar and the curry leaves. Simmer for 8 minutes.
Step 3
Add the chicken, beans and tamarind. Bring to boil.
Step 4
Simmer for 15 minutes till chicken cooked. Serve with the coriander, lime and chapati.
Step 5
I just love this curry. PS. If you add about 400 g of chicken then it will be enough for 4 people.
