malaysian curry chicken with coconut cream

22 Feb

My mom and dad gave me this recipe a few years ago and it’s been a staple in my kitchen since it’s really hard to screw up!  I’m not quite sure why they call it Malaysian since the curry has always been Chinese but who knows why they do the things they do.  The sweet coconut mellows out the spicy curry and feels warm in your belly on those bone chilling days.  The recipe is BIG and only because I live with two 6’2″ boys that have bottomless stomachs who don’t mind eating leftovers the next day.

What you need!
1 pkg rice noodles (can be substituted with 10 cups of cooked rice)
3 chicken breasts
1 yellow onion
3-5 tbsp curry paste (depending on how hot you like it)
2 cans of coconut cream (coconut milk if you can’t find it)
olive oil
*optional – one lime

What to do!

1.  In a big bowl or pot, soak your rice noodles in hot water.  This will soften them and it will be fully cooked after you add it to the sauce.

2.  Dice your onions and cut your chicken into bite sized chunks.

3.  In a large wok or saucepan on med-high heat, drizzle some olive oil and sautee the onions until soft and browned.  Add chicken, salt and pepper to taste and cook until browned.  Remove chicken and onions and set aside.

4.  In the same wok/pan, turn up the heat to high and add two cans of coconut cream.  Trust me, the cream is better because it’s thicker and makes a richer sauce but you can use coconut milk all the same.  Scrape the bottom while it’s coming to a boil to get all the tasty bits that are stuck on the bottom.  Let it come to a boil and keep stirring.

these are the brands that I used but you can use anything you find in the supermarket, the yellow curry paste always comes in a container that looks like this one no matter what brand

5.  Add the yellow curry and mix it into the hot coconut cream.  My advice is to taste it once it’s mixed and see if it’s the spiciness you like, if not, add a bit more.

6.  Make sure the curry is mixed throughout to avoid any surprise spicy attacks!  Add your chicken/onion back in and turn down the heat so it can simmer for 5-7 minutes.  *Option – cut some limes into slices (leave peel on) and let them simmer in with the sauce, this adds a slight tangy-ness to the curry and is a nice compliment

7.  Add the softened noodles and toss to coat well.  Keep doing this for 5-7 minutes until noodles are fully cooked.  You will notice that the noodles absorb a lot of the liquid.  *Note – remove the lime if you used them before you add the noodles.  Enjoy!

serves 6-8 people, try it with rice next time!


One Response to “malaysian curry chicken with coconut cream”

  1. Jennifer February 23, 2010 at 4:39 pm #

    There no “optional” about that lime! 🙂 Do the lime people!

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