Malaysian Chicken Curry
The paste should also have a lemongrass stalk - trimmed and outer leaves removed. As I didn't have one I added a squeeze of lime juice to taste towards the end of cooking; not to the paste itself. Gordon's original recipe has fine green beans in it, but I left them out.
- Time: 55 min
Source: aglugofoil.com
Ingredients
- nice skinless chicken fillets - cubed
- tablespoon groundnut or vegetable oil
- medium onions - peeled and chopped into small dice
- freshly ground black pepper
- fresh kaffir lime leaves - I used dried
- cinnamon stick
- x star anise
- coconut milk
- chicken stock made from half a Knorr stock cube
- teaspoons palm sugar
- tablespoon light soy sauce
- teaspoon of dark soy sauce
- a teaspoon fish sauce - *See my comment in the note below
- To serve: a handful of coriander leaves - roughly torn
- garlic cloves - peeled
- long red chillies - trimmed and deseeded
- cm piece fresh root ginger - peeled
- shallots - peeled
- teaspoon ground turmeric
- tablespoons groundnut or vegetable oil