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Malaysian makrut lime chicken curry recipe
Malaysian makrut lime chicken curry recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 4 (about 900g) single chicken breasts on the bone
  • 125ml (1/2 cup) light coconut milk
  • 150g (about 5) eschalots (French shallots)
  • 3 garlic cloves
  • 1 lemon grass stem, pale section only
  • 3 medium fresh red chillies
  • 3cm piece fresh galangal
  • 20.00 gm water
  • 9.20 gm vegetable oil
  • 1 tsp ground turmeric
  • 200g green beans
  • 8 makrut lime leaves
  • Salt & freshly ground black pepper
  • Steamed white rice, to serve
  • 1 medium fresh red chilli, extra, thinly sliced, to serve (optional)
Instructions:
  • Prepare the chicken by removing the skin and excess fat. In a medium saucepan, combine the chicken and coconut milk. Bring to a boil over medium-high heat, then simmer on low, covered, for 10 minutes.
  • Peel the eschalots and garlic, then quarter the eschalots. Coarsely chop the lemongrass, deseed and coarsely chop the chilies, and peel and coarsely chop the galangal. Combine the eschalots, garlic, lemongrass, chilies, galangal, water, vegetable oil, and turmeric in a food processor. Pulse until a coarse paste forms.
  • Combine the paste with the chicken in the pan, ensuring they are thoroughly mixed. Cover and cook for 5 minutes, stirring occasionally.
  • Prepare the beans by topping and tailing, then halve them crossways. Finely shred the makrut lime leaves, removing the centre veins. Gently combine the beans and lime leaves into the curry. Cook for 5 minutes until the beans are tender-crisp and the chicken is cooked through.
  • Season the dish with salt and pepper to taste. Serve promptly with rice, lemon wedges, and optional extra chili on the side.

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