Malaysian chicken curry
As the weather cools, it is great to add some spicy warmth to your cooking. This curry is mild enough for the whole family to enjoy.
|2 tsp||Lemongrass, chopped|
|2 tsp||Tamarind puree|
|1||Red chilli, seeds removed and finely chopped|
|3||Garlic cloves, finely chopped|
|1 tsp||Ginger, grated|
|3||Shallots, finely chopped|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|½ tsp||Ground turmeric|
|400 ml||Coconut milk|
|1 Tbsp||Fish sauce|
|1 tsp||Brown sugar|
|500 g||Chicken breasts|
|150 g||Green beans|
- Place oil, lemongrass, tamarind puree, chilli finely chopped with seeds removed, garlic, grated ginger, shallots, coriander, cumin and turmeric in a pan.
- Cook gently until shallots are tender.
- Pour in coconut milk, fish sauce and brown sugar. Bring almost to the boil.
- Add chicken and green beans, then heat until chicken is cooked and beans are tender. Serve with rice or noodles.