Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (in chunks)130g
Vegetables· 2
- 6 g lemongrass (bruised)6g
- 6 g garlic (minced)6g
Sauces· 3
- 40 g lite coconut milk40g
- 12 g chili paste (cili boh)12g
- 4 g tamarind paste (loosened in water)(staple)4g
Spices· 3
- 2 g turmeric powder(staple)2g
- 1 kaffir lime leaf (torn)(optional)1g
- pinch of salt(staple)2g
Fats & oils· 2
- 8 g cashew nuts (ground, for candlenut)8g
- 5 g cooking oil (1 tsp)5g
Blend the chili paste, garlic, lemongrass, cashews and turmeric with a splash of water into a spice paste.
Why? Grinding cashews into the paste stands in for candlenut, giving the curry the same natural nutty body without the extra fat candlenut brings.Tip: Add water sparingly — a thicker paste fries up more fragrant.
Next up:Heat 1 tsp oil in a non-stick pan and fry the spice paste over medium heat for 4 min until fragrant and the oil reddens.
Heat 1 tsp oil in a non-stick pan and fry the spice paste over medium heat for 4 min until fragrant and the oil reddens.
Why? The paste must be fried until it splits (pecah minyak) to cook off the raw rasp of chili and turmeric — this, not extra santan, is what gives Nyonya curry its depth.Watch out: Keep the heat moderate — the paste has sugars and nuts and scorches to bitterness easily.Next up:Add the chicken and toss until it turns opaque, then add the kaffir lime leaf, tamarind water and 3 tbsp water; simmer gently for 6 min.
- 6 min · hands-free
Add the chicken and toss until it turns opaque, then add the kaffir lime leaf, tamarind water and 3 tbsp water; simmer gently for 6 min.
Why? Coating the chicken in spice before the liquid locks the savour into the meat, while tamarind and kaffir lime cut the richness so you don't need coconut fat to make it go down smooth.06:00Next up:Pour in the lite coconut milk and salt, cook 2 more min on low without letting it boil, and skim off any surface oil before serving.
Pour in the lite coconut milk and salt, cook 2 more min on low without letting it boil, and skim off any surface oil before serving.
Why? Adding the coconut milk last and never boiling it keeps it from splitting into oil, and skimming the top means just 40 g of lite santan carries all the richness — saving the fat of the original's full can.Tip: Best with half a bowl of brown rice to soak up the gravy.