Recipe
Malaysian-Thai Chicken Curry
Prep Time:
Cook Time:
Yield:
serves 4
A few years back, I stumbled upon a food blog of a fellow Malaysian, what’s more, who hails from the same hometown as me – Kedah. Lisa, is the cook, writer and photographer of the fabulous food blog – From My Lemony Kitchen that I pay my frequent visit. Her blog is packed with many Asian recipes which include Chinese, Malay and also lots of Western recipes!
If you could remember, quite a while ago, Lisa has written a wonderful piece of article and recipe: Bihun Sup (Rice Vermicelli in Beef Broth) on my blog. So, this time, I am doing the same for her. I was really excited when Lisa asked me to write a guest post for her! To be honest, it should have been done quite a while ago. But due to several delays, we have finally made it! Thank you, Lisa, for this great opportunity to appear as a guest on your blog! Please drop by From My Lemony Kitchen to check out my guest post!
Malaysian-Thai Chicken Curry
Prep Time:
Cook Time:
Yield:
serves 4
Ingredients:
For the Malaysian-Thai Chicken Curry:
1 tbsp sunflower oil
200ml coconut cream
450g chicken thighs, skinned, deboned and chunkily cut
1 tsp chilli powder (optional)
2 tbsp toasted grated coconut
4 kaffir lime leaves, cut into thin strips
salt and pepper
Spice paste:
12 shallots, roughly chopped
3 red chillies, deseeded and roughly chopped
1 lemongrass, roughly chopped
3 kaffir lime leaves, roughly chopped
a small handful of coriander leaves with stems
Method:
1. Put all the ingredients of the spice paste into a food processor and blend until they become a smooth paste. Set aside.
2. In a deep pan over medium-high heat, add the sunflower oil and the spice paste. Gently cook, stir occasionally, for about 4-5 minutes until the paste becomes fragrant. Add half of the coconut cream, mix with the spice paste and cook for further 3-4 minutes until fragrant and the oil starts to rise to the surface.
3. Add the chicken, mix thoroughly to coat all the chicken pieces with the spice paste. Cook for 8-10 minutes until the chicken turns opaque and cooked through. Add the rest of the coconut milk. Season with salt and pepper. Add the chilli powder, if used. Stir and bring to the boil for a few seconds, lower the heat to medium and cook for about 10-15 minutes until the sauce starts to thicken.
4. Add the toasted grated coconut and mix well. Transfer to a serving plate, sprinkle over the kaffir lime leaves strips. Serve warm.
Hmm, sound so delicious, more rice for this please..
yeah yeah, a bit more rice would be the only one I would ask for!
I am excited to try out your Malaysian-Thai Chicken Curry soon…
Fabulous photos and thank you for the beautiful post
*hugs*
Thanks dear for the great opportunity to feature on your blog!
It is gorgeous! That is the kind of dish I could eat at every meal.
Cheers,
Rosa
Thank you! I don’t mind to eat it for every meal too.
Beautiful images, and, I’m sure great flavor!
Thank you!
Great guest post 🙂 Your Thai chicken curry looks very delicious !
Yup, awesome post, as always 🙂 Saw it in the other blog where you did your guest post too…lovely 😉
Thanks for dropping by and your lovely comment.
you always teasing with your shot and your recipe 🙂 100% sure that it taste so delicious * i imagine of steam rice and prawn crackers (krupuk) :))
Ira, I think the addition of prawn crackers would be really good!
Checked your guest post – fabulous work as always Leemei! I need lots of rice with this curry. I’d be so happy having this for lunch or dinner. Oh and I love your ingredient photo – every item has nice color and so cute!
Thank you Nami. I am flattered with your comment. Oh yeah, this dish is really a heathy dish and like you, I need lots of rice too!
What a lovely looking dish, chicken curry is a favourite with the Glam Teens. The photos are great! GG
Thank you! 😀
It’s the kind of dish I love (not too spicy please)… Great guest post and beautiful photos…
Thank you Dominique!! 🙂
saw this dish at Lisa’s blog! it looks soo good! 🙂
Thank you! 🙂
I like your presentation wt Japanese earth bowl!! the dish also look yummy!!
Thanks Lesley!
Beautiful and drool-worthy dish, Leemei.. I hope to visit Malaysia, soon 🙂
I can have this curry dish evey day! I love curry, very spicy ones. Your curry photos are very pretty as always. I’d love to visit Malaysia and try the authentic curry or yours very much:-) I should try cooking your curry!
Thanks Yuri! I like spicy curry too! Yes, you should visit Malaysia to taste the authentic curry there! 🙂
It looks delicious Leemei !
Thanks my dear!
I wouldn’t mind having some curry right now!!!! haha I love your pot!
I like the Thai fused flavors esp kaffir lime in this curry. And can see how organized you are in your cooking from the ingredients “board” 😀
While living in Malaysia all or most of my life I miss the food and people but now I have seen your cook book I will have to get it , your food looks great and Malaysia curry looks great in which we lived on ,my son was brought up on it and noddles as well.