Recipes - Malaysian & Singaporean

Malaysian White Curry Chicken
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It is a new wave of curry in Malaysia. The paste is originated from White Curry Mee (means noodle). In Malaysia, it is a bowl of noodle in a white broth serves with a spoon of red spices. By mixing up the spices and noodle together, it comes to an authentic Malaysian White Curry Mee which is a popular and common dish found on the street.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

600g chicken thigh fillets (diced)
1 brown onion
2 cloves garlic
1 walnut size ginger (peeled and sliced)
1 lemongrass stick (just the white section, sliced)
2 tbsp sambal oeleck
400ml TCC Premium Coconut Milk
½ jar Lingham’s Malaysian Penang White Curry Paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 stem fresh curry leaves
½ lemon (juice only)
1 tsp salt
2 cups sugar snaps




Steps:
  1. In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, place in a deep saucepan. Add remaining ingredients except sugar snaps.
  2. Bring to the boil, reduce heat and simmer uncovered for 45 mins or until chicken is cooked and gravy reduced and thickened.
  3. Add sugar snaps, remove from heat and rest for 5 mins, serve with rice.

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Malaysian White Curry Chicken

Malaysian White Curry Chicken

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It is a new wave of curry in Malaysia. The paste is originated from White Curry Mee (means noodle). In Malaysia, it is a bowl of noodle in a white broth serves with a spoon of red spices. By mixing up the spices and noodle together, it comes to an authentic Malaysian White Curry Mee which is a popular and common dish found on the street.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

600g chicken thigh fillets (diced)
1 brown onion
2 cloves garlic
1 walnut size ginger (peeled and sliced)
1 lemongrass stick (just the white section, sliced)
2 tbsp sambal oeleck
400ml TCC Premium Coconut Milk
½ jar Lingham’s Malaysian Penang White Curry Paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 stem fresh curry leaves
½ lemon (juice only)
1 tsp salt
2 cups sugar snaps

Instructions
  1. In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, place in a deep saucepan. Add remaining ingredients except sugar snaps.
  2. Bring to the boil, reduce heat and simmer uncovered for 45 mins or until chicken is cooked and gravy reduced and thickened.
  3. Add sugar snaps, remove from heat and rest for 5 mins, serve with rice.

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