Malaysian Chicken Curry

Malaysian Chicken Curry

Servings 4



  • 300 g jasmine rice
  • 1 1/4 cup boiling water


  • 600 g free range chicken thigh, diced
  • 100 g laksa or yellow curry paste
  • 10 g curry powder
  • 400 ml lite coconut milk
  • 1/2 cup water
  • 2 baby bok choy, sliced 3cm
  • 100 g baby spinach


  • 1 telegraph cucumber, diced 2cm
  • 2 tsp white vinegar
  • 1 tsp sesame oil
  • 2 Tbsp chopped peanuts
  • 1 pinch chilli flakes optional


  • Bring a full kettle to the boil.
    Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
    Heat oil in large pot on high heat. Pat chicken dry and cook for 3-4 minutes to seal and then add curry paste and curry powder. Cook for a further minute until fragrant. Add coconut milk and water measure, and bring to the boil. Reduce heat to low and simmer to 3-4 minutes. While cooking, slice bok choy. Add bok choy and spinach and cook for a further minute until spinach has wilted. Season to taste with salt and pepper.
    Dice cucumber and place in a medium bowl with vinegar, chilli flakes, sesame oil, peanuts and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until its frayed around the edges. Set aside to serve.
  • Serve rice topped with chicken curry and smashed cucumber.

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