Nasi Lemak: Malaysia’s National Dish Recipe | Verna Gao

Ingredients

• 240g Thai jasmine rice
• 165ml full-fat coconut milk
• 225ml water
• 1 stalk lemongrass, bruised and roughly quartered
• Pinch of salt
• 2 Pandan leaves
• 1kg chicken thighs
• 2 cloves garlic, minced
• 1 brown onion, finely chopped
• 1 tbsp red curry paste
• 1/2 can coconut milk (about 200ml)
• 2 tbsp brown sugar
• Water or chicken stock (as needed)