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Malaysian Chicken Curry

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BBC Good Food
Related tags
main-dish dairy free low carb dinner malaysian
Nutrition per serving    (USDA % daily values)
CAL
1141
FAT
200%
CHOL
127%
SOD
77%

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Ingredients for 6 servings

2 onions, peeled and thinly sliced

3 star anise

400 ml coconut milk

Pinch of sea salt

1 kg chicken thighs

2 tbsp fish sauce

2 tbsp groundnut oil

FOR THE CURRY PASTE:

2 or 3 tbsp groundnut oil

FOR THE COCONUT RICE:

1 tsp palm sugar (or soft brown sugar)

Sea salt and freshly ground black pepper

1 cinnamon stick

4 or 5 long, red chillies, trimmed, deseeded and roughly chopped

300 g jasmine, Thai fragrant or other long-grain rice

2 tbsp light soy sauce

4 kaffir lime leaves

5 garlic cloves, peeled and roughly chopped

5 cm piece fresh root ginger, peeled and chopped

4 large shallots, peeled and chopped

FOR THE CHICKEN:

400 g green beans, trimmed and cut into 5cm lengths

1 tsp ground turmeric

100 ml chicken stock

200 ml coconut milk

Handful of coriander leaves, roughly torn

3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced

5 cm piece of fresh ginger, peeled

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