Malaysian curry with nasi lemak (fancy rice)
By Ian Nixon, Sep 29 2017 07:35PM
This amazing Malaysian curry sauce is the closest we get to a korma. The difference is that we add the Chinese/Malay influenced ingredients cinnamon and star anise. The sauce comes without coconut milk but we have found ourselves adding some during cooking and reducing it to a lovely, thic,k creamy gravy.
It's just delicious.
The nasi lemak is a Malaysian style rice. The rice should take about 20 minutes to cook so can be done while the curry is simmering away. The pandan leaves or kewra water may be difficult to find so are not essential, they just lend a deliciously authentic flavour. Note the liberal use of chilli in our picture. Almost as much as there is rice. Perfect!
This recipe should be enough for 4 people, it really depends how hungry you are!
For this curry we normally use chicken or pork belly. It would also suit any seafood.
What you need
1 pouch Spicymonkey Malaysian curry
2 tbsp vegetable oil (or a few squirts of spray oil)
4 chicken breasts - diced
1 tin coconut milk (optional)
a few coriander leaves (optional)
What to do
Heat the oil in a large pan or wok. Fry the chicken until it is white all over.
Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.
Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.
Nasi lemak - what you need
2 cups of basmati rice (350-400g)
2 pints water
pinch of salt
3 pandan leaves - or 1 tsp kewra water (optional)
2 hard boiled eggs
some sambal or dried shrimp with chilli
What to do
Wash and drain the rice until the water runs clear. Boil the rice in the water and coconut milk with the pandan leaves or kewra water and salt. When it is done, drain the water and leave to cool slightly.
Serve with halved boiled eggs, cucumber slices and a big spoonful of sambal.