Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (bite-size pieces)130g
Vegetables· 3
- 1 lemongrass stalk (bruised)6g
- 6 g garlic (minced)6g
- 6 g ginger (minced)6g
Sauces· 2
- 40 g lite coconut milk40g
- 10 g chili paste (cili boh)10g
Spices· 3
- 5 g curry powder (1 tsp)5g
- 2 g turmeric powder(staple)2g
- pinch of salt(staple)2g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
Cut the chicken breast into bite-size pieces and rub with the turmeric, half the curry powder and a pinch of salt; leave to marinate 5 min.
Why? Coating the chicken in turmeric and curry powder first drives the flavour into the meat, so you don't need extra coconut milk or oil to carry taste later — that's the trick to a lean version that still satisfies.Tip: Village chicken is fatty and skin-on; swapping to skin-off breast cuts around 100 kcal of skin fat per serving.
Next up:Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, lemongrass and remaining curry powder over medium heat until fragrant, ~2 min.
Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, lemongrass and remaining curry powder over medium heat until fragrant, ~2 min.
Why? Curry powder must be bloomed in oil to release its fat-soluble aromatics; a strong base means you'll need only a splash of coconut milk to finish.Watch out: Keep the heat moderate — scorched curry powder turns bitter and ruins the whole pan.Next up:Add the cili boh and fry 1 min until the oil reddens, add the chicken and stir until the surface turns white, then pour in 150 ml water and simmer 6 min.
- 6 min · hands-free
Add the cili boh and fry 1 min until the oil reddens, add the chicken and stir until the surface turns white, then pour in 150 ml water and simmer 6 min.
Why? Simmering the chicken in plain water first cooks it through and concentrates the gravy naturally — much lighter than starting with a whole can of coconut milk, and it saves a lot of fat.06:00Next up:Stir in the 40 g lite coconut milk and a pinch of salt, simmer gently 2 more min until the gravy thickens, then turn off — don't let it boil hard.
Stir in the 40 g lite coconut milk and a pinch of salt, simmer gently 2 more min until the gravy thickens, then turn off — don't let it boil hard.
Why? Adding coconut milk last, in a small amount, and never boiling it hard keeps the coconut aroma bright without greasiness — a rolling boil splits the milk and releases oil.Tip: Serve over half a bowl of brown rice with a spoonful of gravy — warming and just spicy enough.