Malay Style Coconut Chicken

Vitamins are so called because they are "VITAL AMINES" for your body. Vitamins are organic molecules and an essential micronutrient that is needed by the human body.

    This combination does not exist.

    Thai Green Curry Paste 15.0 grams

    Thai Green Curry Paste

    Madras Curry Powder 2.0 grams

    Madras Curry Powder

    Jasmine Rice 50.0 grams

    Jasmine Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Snow Peas 25.0 grams

    Snow Peas

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Curry Leaves 1.0 grams

    Curry Leaves

    Chicken Thighs 125.0 grams

    Chicken Thighs

    • Time : 30.0 mins
    • |
    • Calories: 603.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 67.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Sauce pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: keep it out of the fridge 15 minutes before cooking. Cut into cubes, season lightly with salt and pepper

    Wash and dry the vegetables prior to chopping (as required):
    - Carrots: peel and cut into medium size cubes
    - Snow Peas: cut into half diagonally
    - Curry Leaves: just wash and dry.

    - Wash the rice under running water, then soak it in water for 15 minutes.
    : Make the Curry
    Heat some oil in a sauce pan. Once hot add the Thai green curry paste. Cook for a minute before adding the Madras curry powder Add the cut chicken pieces and the carrots, sautee for a couple of minutes. Add the curry leaves once the chicken has browned slightly. Then add roughly 100 ml water to the pan and bring to a boil. Once the water starts boiling, reduce flame and let it simmer for 5 minutes. Add the coconut milk and adjust seasoning. Add the snow peas at this stage (does not require a lot of time to cook). Turn off the flame and let the curry stand for 10 minutes to absorb all the flavours.
    : Cook the Rice, Plate and Serve
    Drain the rice.
    You'll need 2ml of water for every 1g of rice and a pinch of salt. Put the rice in a pot and bring the water to a boil. Then cover it with a lid and let it simmer for about 15 minutes or cook until done.

    Plate and Serve:
    Take a serving of Rice in a plate and the curry in a bowl and enjoy hot.