- Grate the ginger, galangal, lemongrass and turmeric.
- Slice the chillies finely.
- Peel and roughly chop the onions.
- Cut the spines from the lime leaves and slice finely.
- Combine all ingredients in a food processor and blend to form a paste.
- Trim the chicken of excess fat and cut into bite size pieces.
- Heat the oil in a frypan until it begins to ripple.
- Gently fry the curry paste for two minutes, stirring often.
- Add the chicken pieces and coconut milk and bring to the boil.
- Reduce the heat and simmer for twenty minutes.
- Serve your Malaysian Chicken Curry with rice.
Malaysian Chicken Curry
Recipe by Louise Harper
Making your own, fresh curry paste, is the key to a delicious curry.
Ingredients
- 2 small brown onions
- 1 inch piece of ginger
- 6 cloves of garlic
- 3 birdseye chillies
- 20g fresh turmeric
- 40g fresh galangal
- 5 lime leaves
- 1 lemongrass
- 6 - 8 chicken thigh fillets
- 1x 400ml can coconut milk
- 1 tbsp cooking oil
