Ingredients for Gordon Ramsay's Malaysian Chicken Curry
- 4 cloves garlic
- 2-3 red chilies (adjust to your spice preference)
- 2 stalks lemongrass (finely chopped)
- 1 inch fresh ginger (grated)
- 4 shallots
- Not used in recipe
- 2 tablespoons vegetable oil
- 1.5 lbs boneless, skinless chicken thighs
- 1 large onion, chopped
- 5-6 kaffir lime leaves
- 1 cinnamon stick
- 2 star anise
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Not used in recipe; kidney beans are used instead.
- To taste
- 1/4 cup fresh coriander leaves (chopped)
- 1 can (15 oz) kidney beans (drained and rinsed)
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How to Make Gordon Ramsay's Malaysian Chicken Curry
- **Make the Curry Paste:** Combine 4 cloves garlic, 2-3 red chilies (adjust to your spice preference), 2 stalks lemongrass (finely chopped), 1 inch ginger (grated), and 4 shallots in a food processor until a smooth paste forms.
- **Sauté Aromatics:** Heat 2 tablespoons vegetable oil in a large, heavy-based pan over medium heat. Add 1 large onion, chopped, and cook, stirring frequently, for 5 minutes until softened.
- **Brown the Chicken:** Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper. Add to the pan and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).
- **Bloom Spices:** Stir in the curry paste and cook for 1 minute, allowing the flavors to bloom.
- **Simmer the Curry:** Add 5-6 kaffir lime leaves, 1 cinnamon stick, 2 star anise, 1 can (13.5 oz) full-fat coconut milk, 1 cup chicken stock, 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 1 tablespoon fish sauce. Bring to a boil, then reduce heat to low.
- **Cook Chicken:** Simmer gently for 30-45 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- **Skim and Season:** Skim off any excess oil from the surface. Taste and adjust seasoning with salt and pepper as needed.
- **Add Beans:** Stir in 1 can (15 oz) kidney beans (drained and rinsed) and simmer for another 5 minutes to heat through.
- **Garnish and Serve:** Garnish with fresh coriander leaves (1/4 cup, chopped). Serve hot with steamed rice and roti bread.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
23g
Fat
33g
Carbs
5g
