Gordon Ramsay'S Malaysian Chicken Curry Recipe

Name: Gordon Ramsay'S Malaysian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1016

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Curry Paste, 5 garlic cloves, peeled, 4 -5 long red chilies, trimmed, 2 lemongrass, stalks trimmed, outer leaves removed and sliced, and more.

Yes, Gordon Ramsay'S Malaysian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gordon Ramsay'S Malaysian Chicken Curry

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