Follow these steps for perfect results
Cold, Leftover Roast Chicken
Shredded
Yellow Malaysian Curry Paste
To Taste
Galangal (or Fresh Ginger)
Sliced
Shallots
Sliced
Lime Leaves
Whole
Lime
Small
Coconut Milk
Unsweetened
Potato
Peeled And Chopped
Lime Juice (or Thai Fish Sauce)
Fresh
Desiccated, Shredded Coconut
Unsweetened
Rice
Cooked
Cook rice.
Heat vegetable oil in a saucepan or wok.
Fry galangal, shallots, and lime leaves for 1 minute to release flavors.
Add curry paste, starting with a teaspoon for novices.
Fry the paste for another minute.
Add chicken pieces and coat well with the paste.
Pour in coconut milk and stir until the curry changes color.
Add potatoes and simmer with the lid on at low heat for 25 minutes.
Add fast-cooking vegetables and cook for 5 minutes, or add them uncooked if baking.
Taste the curry and adjust flavor with fish sauce or lime juice.
Stir in shredded coconut.
Place hot rice in an oven-proof casserole dish and spoon the curry on top.
Brown under a hot grill or bake at 200C for 10-15 minutes before serving.
Expert advice for the best results
Adjust curry paste to your preferred spice level.
Add other vegetables like green beans, carrots, or mushrooms.
Baking the curry enhances the flavors and adds a slightly browned crust.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Garnish with fresh cilantro and a lime wedge.
Serve with steamed rice or naan bread.
Garnish with chopped cilantro and a lime wedge.
Offer a side of mango chutney.
Balances the spice.
Complements the sweetness and spice.
Discover the story behind this recipe
A staple dish in Malaysian cuisine, often enjoyed as a family meal.
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