Malaysian Style Coconutty Chicken and Prawn Curry
with Courgette and Zesty Rice
We love good Malaysian Style Coconutty Chicken Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
200
Coconut Milk
1
Echalion Shallot
150
King Prawns
(Contains Crustaceans)
260
Diced Chicken Thigh
1
Garlic Clove
1
Lime
1
Courgette
(May contain Celery)
1
Kuala Lumpur Style Curry Powder
25
Ketjap Manis
(Contains Soya)
1
Coriander
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Instructions
Halve, peel and chop the shallot into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the diced chicken and stir fry until golden brown all over, 5-6 mins. Add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Add the curry powder and garlic and cook, stirring, for 1 min. IMPORTANT: Remember to wash your hands after handling raw meat.
Add the coconut milk, water for the curry (see ingredients for amount) the courgette and season with salt and pepper. Stir well, bring to the boil, reduce heat slightly and simmer with a lid (or some foil) for 4-5 mins. Remove the lid and stir in the prawns. Continue to simmer until the sauce has thickened slightly, the courgette is tender, and the prawns are cooked through. 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
When the curry is cooked, add the ketjap manis, a squeeze of lime juice and half the coriander. Stir together to combine. Taste and season with salt and pepper if you like. Stir the lime zest through the rice.
Divide the rice between bowls with the curry on top. Top with remaining coriander and any remaining lime wedges. Enjoy!
Step 4 MOD: If you've added prawns to your meal, when you remove the lid, stir the prawns into the curry and bring to the boil, then cook until the sauce has thickened and the prawns are cooked through, another 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
