This vibrant and fragrant curry is the perfect addition to your weeknight rotation. Best served with nasi kunyit (tumeric rice).
You can find this recipe and more in The Golden Wok by Diana Chan, in bookstores now.
Nyonya Chicken Curry
Serves: 6
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Ingredients
125 ml (4 fl oz/ ½ cup) neutral flavoured cooking oil
1 kg (2 lb 3 oz) boneless, skinless chicken thighs, chopped
20 g (¾ oz) makrut lime leaves, plus extra, thinly shredded, for garnish
300 ml (10 fl oz) coconut milk
salt, to taste
steamed jasmine rice to serve
Spice Paste
100 g (3½ oz) red Asian shallots, roughly chopped
30 g (1 oz) garlic
10 g (¼ oz) dried chillies, rehydrated in hot water for
15 minutes and drained
60 g (2 oz) long red chillies, roughly chopped
60 g (2 oz) piece fresh turmeric, roughly chopped
30 g (1 oz) piece fresh galangal, roughly chopped
Method
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth. Add 1 tablespoon water to get it going, if required.
Heat a wok over a medium heat then add the oil. Fry the spice paste until fragrant – this should take about 5 minutes.
Add the chicken, lime leaves and coconut milk. Mix to combine. Season with salt then cover the wok with a domed lid. Simmer, stirring occasionally, over low heat for 30–35 minutes until cooked through.
Garnish with reserved lime leaves. Serve with rice.