Malaysian-Style Chicken and Coconut Curry (Masak Lemak) | Christopher Kimball’s Milk Street | Recipe

Name: Malaysian-Style Chicken and Coconut Curry (Masak Lemak) | Christopher Kimball’s Milk Street | Recipe
Ingredients: 4 medium shallots; ¼ cup lime juice, plus lime wedges to serve; Kosher salt and ground white pepper; 2 lemon grass stalks, trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped; 2 or 3 Fresno or serrano chilies, stemmed and roughly chopped; 3 medium garlic cloves, smashed and peeled; 2 teaspoons grapeseed or other neutral oil; ½ teaspoon ground turmeric; 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 12 ounces Yukon Gold potatoes, cut into ½-inch chunks; 14 ounce can coconut milk; ¾ cup coconut cream (from a 5.4-ounce can); 4 ounces green beans, trimmed; Chopped fresh cilantro, to serve; Shredded cabbage, to serve (optional)

www.177milkstreet.com

This take on Malaysian masak lemak is satisfying, complex and pretty easy to throw together.

Keywords

Milk Street
Food
Biscuits

View Original

Share this recipe:

Ingredients

4 medium shallots
¼ cup lime juice, plus lime wedges to serve
Kosher salt and ground white pepper
2 lemon grass stalks, trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped
2 or 3 Fresno or serrano chilies, stemmed and roughly chopped
3 medium garlic cloves, smashed and peeled
2 teaspoons grapeseed or other neutral oil
½ teaspoon ground turmeric
2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
12 ounces Yukon Gold potatoes, cut into ½-inch chunks
14 ounce can coconut milk
¾ cup coconut cream (from a 5.4-ounce can)
4 ounces green beans, trimmed
Chopped fresh cilantro, to serve
Shredded cabbage, to serve (optional)