Malaysian & Singaporean Malay
Penang Chicken Curry (Penang Gai)
Chicken, coconut milk and basil come together in this Malaysian curry, fragrant with kaffir lime and simmered on the stove.
35 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 1
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
- 2
Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
- 3
Add the lime leaves and basil leaves and stir fry briefly before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
