Upper North Shore Sydney Australia

Malaysian Chicken Curry

Ingredients: (Serves 4)

Curry

2 tablespoons of vegetable oil

7 finger limes, slice in half length ways, reserved the pulp of one finger lime to use as a garnish.

4 chicken thigh fillets, cut into bite size pieces

1 ½ tablespoons of fish sauce

3 tablespoons of tamarind puree

300 ml light coconut milk

1 kaffir lime leaves, finely sliced

Curry Paste

1 teaspoon ground turmeric

½ teaspoon shrimp (prawn) paste

4 whole cloves of garlic, chopped

4 small red chillies, deseeded and sliced thinly, use only two chillies for a milder curry

2 teaspoons of finely grated galangal (use ginger root if you can’t get hold of galangal)

2 lemongrass stalks, white part only, sliced

1 red onions, chopped

4 kaffir lime leaves, roughly chopped

 

To make the curry paste, put all the curry paste ingredients in a food processor and process until a thick paste forms.

Heat the oil in a wok until it starts to smoke, add the curry paste and cook until fragrant about 2 minutes then add the chicken, stir the chicken through to coat with the paste, cook for a further 3 minutes.

Add the tamarind puree, fish sauce, coconut milk and the finger limes. Simmer for 15 – 20 minutes, stirring occasionally or until the chicken is cooked through, garnish with the kaffir lime leaves and pulp of finger lime. Serve with rice.

 

 

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