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Malaysian chicken curry
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| 1 tbs | peanut oil |
| 2 | onions, brown cut into wedges |
| 8 (about 800g) | chicken thigh fillets, cut into 3cm pieces |
| 4 kaffir lime leaves | |
| 1 | cinnamon stick |
| 4 | star anise |
| 400ml | coconut milk |
| 1/2 cup (125ml) | chicken stock |
| 2 tsp | grated palm sugar |
| 2 tbs | fish sauce |
| Finely shredded kaffir lime leaves, to serve Steamed jasmine rice, to serve | |
| Curry paste | |
| 4 | garlic cloves, finely chopped |
| 4 | long fresh red chillies, seeded, finely chopped (seeds optional) |
| 2 stalks | lemongrass, white part only, finely chopped |
| 1 tbs | ginger, finely grated |
| 4 | shallots, purple Asian finely chopped |
| 1 1/2 tsp | ground turmeric |
| 1/4 cup (60ml) | peanut oil |
Step 1
Place all curry paste ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.
Step 2
Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add chicken, lime leaves, cinnamon, star anise, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add palm sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.
Step 3
Spoon among serving bowls. Top with lime leaves and serve with rice, if desired.
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