Step by step
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
Sauté 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.
