xJoanneJJx
Gold Member
Reet m'dears! Bit of a disclaimer from me..should anyone read this who doesn't know- at the moment i'm doing the 5:2 diet and as such, I don't count syns on my feast days so i'm giving you the full frontal version sorta speak (ooer!) either work out the syns for the synful ingredients and work them into your weekly syns or use your head and make them SW friendly. Simples! 
Malaysian Chicken Curry (serves 6)
Curry paste:
5 garlic cloves, peeled and roughly chopped
4-5 red chillies, trimmed, de-seeded and chopped
3 lemongrass stalks, trimmed, outer leaves removed and finely chopped
5cm ginger, peeled and chopped
4 large shallots, peeled and chopped
1tsp ground turmeric
2-3 tbsp groundnut oil
Curry
4 large chicken breasts
2 tbsp groundnut oil
2 onions, peeled and thinly sliced
salt and pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml chicken stock
1tsp soft brown sugar
2tbsp light soy sauce
2tbsp fish sauce
1 pack green beans, trimmed and cut int0 5cm lengths
To make the paste-
Put the garlic, chillies, lemongrass, ginger, shallots and turmeric into a food processor and whiz to a paste. With the motor running, trickle in the groundnut oil and blend well, scraping the sides of the bowl if needed.
To make the curry-
Cut the chicken into bite sized pieces. Heat the groundnut oil in a large casserole / heavy based pan. Tip the curry paste and stir over a medium heat until fragrant. Add the onions and cook, stirring frequently, for 5 mins until they are beginning to soften.
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 mins.
Skim off any excess oil on the surface of the curry. Tip in the green beans, put the lid on and cook for another 3-4 mins until the beans are tender. Remove the cinnamon stick, star anise, lime leaves and serve!
Malaysian Chicken Curry (serves 6)
Curry paste:
5 garlic cloves, peeled and roughly chopped
4-5 red chillies, trimmed, de-seeded and chopped
3 lemongrass stalks, trimmed, outer leaves removed and finely chopped
5cm ginger, peeled and chopped
4 large shallots, peeled and chopped
1tsp ground turmeric
2-3 tbsp groundnut oil
Curry
4 large chicken breasts
2 tbsp groundnut oil
2 onions, peeled and thinly sliced
salt and pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml chicken stock
1tsp soft brown sugar
2tbsp light soy sauce
2tbsp fish sauce
1 pack green beans, trimmed and cut int0 5cm lengths
To make the paste-
Put the garlic, chillies, lemongrass, ginger, shallots and turmeric into a food processor and whiz to a paste. With the motor running, trickle in the groundnut oil and blend well, scraping the sides of the bowl if needed.
To make the curry-
Cut the chicken into bite sized pieces. Heat the groundnut oil in a large casserole / heavy based pan. Tip the curry paste and stir over a medium heat until fragrant. Add the onions and cook, stirring frequently, for 5 mins until they are beginning to soften.
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 mins.
Skim off any excess oil on the surface of the curry. Tip in the green beans, put the lid on and cook for another 3-4 mins until the beans are tender. Remove the cinnamon stick, star anise, lime leaves and serve!
Last edited:
