Malaysian Inspired Chicken Curry

Serves 4

Prep time: 20 mins

Cooking time: 30 mins

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Ingredients

1½ C jasmine rice
2 tbsp olive oil
1 × 400ml can of coconut milk
1½ C chicken stock
550 g Carb-Lite potatoes roughly chopped
2 carrots peeled and chopped 2-3cm
10 curry leaves optional
600 g chicken thigh fillets (skinless) roughly chopped
2 spring onions thinly sliced
½ C roasted salted peanuts roughly chopped
1 lime cut into quarters

Curry Paste

4 cloves of garlic crushed
5 cm fresh ginger grated
1 stalk chopped lemongrass out stalks removed and inside finely chopped
2 tbsp curry powder
2 tbsp soy sauce
2 tsp smoked paprika
½ tsp chilli flakes

Instructions

Step 1
Mix all of the curry paste ingredients together in a small bowl. Set aside.

Step 2
Cook the rice according to packet instructions.

Step 3
At the same time, heat a large frying pan over medium-low heat. Add the curry paste and cook for about 2 minutes until fragrant.

Step 4
Add the coconut milk, stock, potatoes, carrots and curry leaves and stir everything to combine. Bring to the boil over high heat, then reduce heat to low and simmer for about 10 minutes, add the chicken and continue to simmer gently for a further 15 minutes until the chicken is cooked through and the potatoes tender.

Step 5
Serve the rice and curry in bowls, topped with the spring onions and peanuts. Tuck in a lime wedge for squeezing.

Chef's Tip
To make this speedier you can of course buy a ready made Malaysian curry paste.

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