Make this Malaysian style chicken curry recipe from scratch using an easy curry paste recipe, then add chicken and veggies. It's also a great way to use leftover chicken.
Ingredients
2 eschallots, peeled and chopped
4 garlic cloves
4 cm peeled ginger, chopped
2 long red chilli, seeds removed and roughly chopped
1 tablespoon tomato paste
1 teaspoon shrimp paste
2 tablespoons vegetable oil
1 lemongrass, white part only halved lengthwise
1 cinnamon quill
2 star anise
1⁄4 cup grated palm sugar
1 tablespoon fish sauce
400ml coconut cream
3 cups water
300g baby chat potatoes, halved
100g snake beans
400g left over Lilydale festive roast chicken pieces, heated through (see tips)
1 tablespoon lime juice
Crispy eschallots, to serve
Store bought roti and steamed rice, to serve
Crispy curry leaves, to serve
Method
Place eschallot, garlic, ginger, chilli, tomato paste and shrimp paste in a small food processor and process to a fine paste
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice
Tips & Hints
To reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through.
Alternatively you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.
