Malaysian Chicken Curry
When life gives you freezer burned chicken, make chicken curry. Here’s a meal prep friendly recipe for chicken with rice, and an accidental life lesson on making do.
Servings: 6
Ingredients
- 1 kg boneless skinless chicken thighs
- 100 g curry paste
- 100 ml coconut milk
- 2 lbs string beans or vegetables of choice
- A few cloves of garlic
- A squeeze of lemon juice
- Salt to taste
Instructions
- Defrost and cut chicken into cubes. Make rice.
- Cut string beans into sections. Wash and drain. Mince garlic. Dice chicken thighs.
- Stir fry beans in a bit of oil over medium heat. Add garlic when beans are almost done, and salt to taste. Add lemon juice with the heat off. juice with the heat off.
- In the same pan, brown chicken in batches and reserve.
- Return browned chicken to pan. Bloom curry paste in the middle of the pan, then stir to combine.
- Add coconut milk, and a bit of water if needed. Simmer chicken in curry for about 10 minutes.
- Assemble and serve, with optional garnish.