Nasi Lemak with Chicken Curry
- Total Time: 1 hour
- Yield: 6 1x
Description
Nasi Lemak is a popular Malaysian dish that consists of coconut rice, boiled eggs and crispy deep fried anchovies.
Ingredients
- 1 can coconut milk ( 400ml- 1 3/4 cups)
- 1 1/2 tbsp (22 ml) green curry paste
- 1 tbsp (15 ml) grated ginger
- 2 cloves garlic crushed
- 1 small diced onion
- 500gm chicken thigh fillet fat removed siced into thick chunks
- 1/4 cup (60 ml) sweet soy sauce ( ketchup manis)
- 1 tbsp (15 ml) soy sauce
- 1/2 lemon juice ( to taste - or tamarind water if available around 2 tbsp)
- 2 cups (480 ml) Jasmine rice
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) water
- 1/4 cup (60 ml) desiccated coconut
- 1/4 tsp salt
- Oil for frying
- 1/2 a boiled egg per serve
- 2 cups (480 ml) of peanuts
- 1 pkt of Ikan balis (dried anchovies)
Instructions
- Heat a medium pot with 2 tbsp of oil. Add the coconut milk and cook over medium heat till it reduces starts to colour and split. Add the onion, ginger, garlic and curry paste till soft and fragrant. Stirring constantly then add the chicken pieces and stir till starting to turn white. Add the soy sauces and keep stirring. Simmer for 15 minutes on low. The chicken will start t to produce it’s own sauce as it cooks. taste for salt and add lemon juice and simmer for 5 or 10 more minutes.
- While this is cooking start on the rice. Use a rice cooker or cook on the stovetop.
- Rinse the rice in a colander and drain well. Put the rice and the coconut milk and water with the desiccated coconut into a pot with a small pinch of salt and stir well. put on the lid and bring up to the boil making sure that you can see steam then turn right down & leave for 10 minutes. Turn off and let stand another 10 minutes without lifting the lid.
- Fry the peanuts in a pot in cold oil that just covers them. Bring up to the boil slowly and once the oil is hot and boiling leave for several minutes till just starting to colour. Scoop out the nuts and drain on kitchen paper. Now empty the anchovies into the oil and fry till just colouring and drain on kitchen paper.
- Serve with boiled eggs and steamed greens.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 650
If You Liked This Recipe, You’ll Love These
- Malaysian Potato and Chicken Curry
- Chicken Khao Soi: Curry Noodle Soup
- Quick Chicken Curry
- Fried Rice with Kimchi and Pork Belly
Frequently Asked Questions
Why does the recipe reduce the coconut milk until it splits before adding the aromatics?
Cooking the coconut milk until it reduces, colors, and splits concentrates the fat and drives off excess water, which creates a richer base and allows the onion, ginger, garlic, and curry paste to fry in the released coconut oil rather than steam. This step is the first thing the curry instructions call for and is what builds the deep flavor foundation of the sauce.
Why does the recipe fry the peanuts starting in cold oil rather than hot?
Starting the peanuts in cold oil that just covers them and slowly bringing it to the boil allows the nuts to heat through evenly from the inside out, preventing the exterior from burning before the interior is cooked. The instructions say to leave them until they are “just starting to colour” before scooping them out and draining on kitchen paper.
