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Nutrition Facts
Serving Size 1 (343g) Recipe makes 6 servings The following items or measurements are not included below: 2 lemongrass 5 cm fresh gingerroot kaffir lime leaves 3 star anise 400 ml light coconut milk
Calories 419
Calories from Fat 249		(59%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 8.4g
	Trans Fat 0.3g
Cholesterol 112mg		37%
Sodium 934mg		38%
Potassium 679mg		19%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 3.7g	14%
	Sugars 4.8g
Protein 27.2g		54%
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Gordon Ramsay's Malaysian Chicken Curry

Recipe #254495 | 26 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef #573036
Sep 21, 2007

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

SERVES 6 (change servings and units)

Ingredients

Curry Paste

5 garlic cloves, peeled
4-5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil

For curry

800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light 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
salt and pepper
coriander leaves, roughly torn

Directions

1
To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
2
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
3
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the 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 half an hour to an hour until the chicken is tender.
4
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
5
To serve, scatter the coriander leaves over the curry and serve with rice and roti.

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Featured Reviews for This Recipe

From: Terese

On Jul 23, 2009

Made this last night and was delighted with the result. Beautifully aromatic and fragrant with just the right amount of heat. I also parboiled some potatoes and added them half way through the cooking process. I also squeezed some fresh lime juice at the end for some extra zing. Will definately make again. Thanks

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From: Marmie's

On Apr 25, 2009

Lovely, Lovely Lovely! And I do not even like curry... Well I didn't... We went on a holiday for a week and I brought back 40 plus new spices as my gift to myself... to be honest I don't know what half of them are, I like a challenge, so looked up kaffir leaves on my beloved Recipezaar and voila! a new recipe to try out! This was so tasty, I had to use chicken breast as that is what I had defrosted and it was so succulent, it did cook a bit quicker than thighs would have so next time I will thicken the sauce a bit with corn starch. I served it with a Moroccan bean dish I made and it's mildness paired well with the curry. I love Gordon Ramsay's recipes and will use this again. Thank you for posting it.

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From: MarraMamba

On Jan 14, 2008

Oh my goodness this is fabulous. Outstanding and deserves more than 5 stars. Its a subtle curry with beautiful flavors. i did cut the heat in half bc i only had thai birds eye and they are very hot. Did the paste in my spice grinder, it tastes like it took hours of work but what a snap to put together. Made for Asia forum tag game

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From: MIlliewoo

On Jun 21, 2008

Absolutely delicious! All fresh ingredients wizzed together to make the spice paste. Intense flavours and curry heat can be varied by lessening the chillies.

1 person found this review helpful

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