Gordon Ramsay’s Malaysian Chicken Curry with Coconut Rice‏

Gordon Ramsay’s Malaysian Chicken Curry with Coconut Rice‏

I have an ongoing love affair with curry. Put a bowl of it in front of me and the world comes to a luscious halt. Indian, Thai, Japanese, you name it, I’ve fallen in love with with it.

So you can imagine my elation the other night when Ren told me that she was making Malaysian chicken curry for dinner. I had never had any type of Malaysian curry before, let alone one from a recipe by one of Ren’s favorite chefs, the inspiring Gordon Ramsay.

Fiery, fragrant, and intensely flavorful, it was love at first bite.

Gordon Ramsay's Malaysian Chicken Curry with Coconut Rice‏‏

Gordon Ramsay's Malaysian Chicken Curry with Coconut Rice‏

Ingredients

FOR THE CURRY PASTE

  • 5 Cloves Garlic peeled and roughly chopped
  • 4½ long Red chilli’s trimmed, deseeded and roughly chopped
  • 3 Stalks Lemongrass trimmed with the outer leaves removed and thinly sliced
  • 1-inch piece fresh root Ginger peeled and chopped
  • 4 large shallots peeled and chopped
  • 1 teaspoon ground Turmeric
  • 3 tablespoons groundnut oil

FOR THE CURRY

  • 1 kg chicken thigh
  • 2 tablespoons groundnut oil
  • 2 Onions peeled and thinly sliced
  • Sea Salt & freshly ground black pepper
  • 4 Kaffir Lime leaves
  • 1 stick Cinnamon
  • 3 star anise
  • 1 can (400 ml) Coconut milk
  • 100 ml chicken stock
  • 1 teaspoon Palm Sugar or soft brown sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons Fish sauce
  • 400 g green beans trimmed and cut into 5cm lengths
  • coriander leaf roughly torn

FOR THE COCONUT RICE

  • 300 g jasmine rice or Thai fragrant or other long-grain rice
  • 200 ml Coconut milk
  • 2-inch piece of fresh Ginger peeled
  • sea salt

Directions

FOR THE CURRY PASTE

  1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).


FOR THE CURRY

  1. To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
  2. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.


FOR THE COCONUT RICE

  1. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Fluff the rice with a fork and serve while still hot.
  2. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

DID YOU KNOW?

That the American word “ketchup” comes from the Malaysian word “ketjap”, which refers to soya based sauces? Originally meaning “fish sauce”, Ketjap comes in many forms, the most popular being Ketjap Manis (sweet) and Ketjap Assam (sour).

Original Source

JB is one half of Will Fly for Food and its chief itinerary maker.  He’s the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don’t listen to him.



Leave a Reply

Your email address will not be published. Required fields are marked *