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Malaysian Chicken Curry

A quintessential Malaysian dish, this authentic red curry brings the boldness of Southeast Asian cuisine home to you. Quick and easy, this recipe is perfect for a solo night in, a quick family dinner, an impressive date night or your next dinner party. All under 20 minutes. Dreams do come true!

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Grumpy Ginger's curry blend contains fresh herbs, premium red chilis, and perfectly roasted aromatics which combine for a bright and fiery flavor.

20 Minutes
9 Ingredients
Spice Level

Learn to make it

Malaysian Chicken Curry
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Recipe for Malaysian Chicken Curry

Ingredients

For 2-3 servings

  • 1/4 jar Grumpy Ginger red curry paste
  • 1.5 lb chicken thighs, cubed
  • 2 russet potatoes, peeled and cubed
  • 1 beefsteak tomato, quartered
  • 1/4 can full-fat coconut milk
  • cilantro, for garnish

To serve with:

  • hard-boiled eggs
  • 2 c steamed jasmine rice
  • 2-3 roti paratha

Step by step

step 1

SautΓ© 1/4 jar of Grumpy Ginger red curry paste for 1-2 minutes over medium heat. No need to add additional oil, the blend has all you need! Add chicken and coat in paste.

step 2

Add 1/4 cup water. It's OK for the chicken to not be completely submerged. Simmer covered for 10-12 minutes.

step 3

Add potatoes and tomatoes, then let simmer for another ~3-4 minutes until chicken is cooked through.

step 4

Turn off heat and allow curry to stop bubbling. Then add coconut milk and stir gently. Turn heat back on low, allow to simmer for 2-3 minutes.

step 5

Garnish with cilantro. Serve with fresh jasmine rice, hard-boiled eggs and roti.