Penang White Curry Chicken
Penang White curry is a vibrant blend of spices, galangal,
lemongrass and nutmeg that will excite the senses.
Malaysian cuisine has developed over many
centuries with a blend of Asian cultures and dishes,
bringing a fresh and unique flavour to its curries.
Penang White Curry Chicken
Penang White curry is a vibrant blend of spices, galangal,
lemongrass and nutmeg that will excite the senses.
Malaysian cuisine has developed over many
centuries with a blend of Asian cultures and dishes,
bringing a fresh and unique flavour to its curries.
MALAYSIAN PENANG WHITE CURRY CHICKEN
Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4
INGREDIENTS
1 brown onion
2 cloves garlic
1 walnut size ginger, peeled and sliced
1 lemongrass stick, just the white section, sliced
2 tbsp sambal oeleck
400ml TCC Premium Coconut Milk
½ jar Lingham’s Malaysian Penang White Curry Paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 stem fresh curry leaves
½ lemon, juice only
1 tsp salt
600g chicken thigh fillets, diced
2 cups sugar snaps
METHOD
In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, place in a deep saucepan. Add remaining ingredients except sugar snaps.
Malaysian Chicken Curry Laksa
Laksa is a vibrant dish with bold flavours, a delicious balance between spicy, salty and sweet.
An iconic Malaysian dish that fills you up and works just as well with chicken as the traditional seafood.
Malaysian Chicken Curry Laksa
Laksa is a vibrant dish with bold flavours, a delicious balance between spicy, salty and sweet.
An iconic Malaysian dish that fills you up and works just as well with chicken as the traditional seafood.
MALAYSIAN CHICKEN CURRY LAKSA
Preparation time -10 minutes
Cooking time - 5 minutes
Serves - 2
INGREDIENTS
300g chicken breast, sliced
½ jar Lingham’s Malaysian Laksa Curry Paste
1.25L water
2 cups TCC Premium Coconut Cream
150g Hokkien noodles
150g vermicelli noodles
50g bean sprouts, trimmed
6 bean curd puffs, rinsed and squeezed out
½ cup Vietnamese mint
½ cup fried shallots
METHOD
Boil chicken for 2 minutes or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 seconds. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.
Malaysian Kapitan Chicken Curry
Malaysian Kapitan is a rich curry infused with the aromas of lemongrass, lime leaves and spices.
Lingham’s curry pastes use traditional herbs and spices so you can now easily prepare and share authentic Malaysian dishes at home.
Malaysian Kapitan Chicken Curry
Malaysian Kapitan is a rich curry infused with the aromas of lemongrass, lime leaves and spices.
Lingham’s curry pastes use traditional herbs and spices so you can now easily prepare and share authentic Malaysian dishes at home.
MALAYSIAN KAPITAN CHICKEN CURRY
Preparation time - 5 minutes
Cooking time - 15 minutes
Serves - 4
INGREDIENTS
1 corn cob
1 tbsp vegetable oil
1 clove garlic, crushed
1 tbsp ginger, grated
6 spring onions, cut into 3cm pieces
½ jar Lingham’s Malaysian Kapitan Curry Paste
1 cup TCC Premium Coconut Milk
½ cup chicken stock
1 stem lemongrass, bruised
1 kaffir lime leaf, crushed
600g chicken thigh fillets
2 small white zucchini, sliced
METHOD
Cook corn in boiling water for 8 minutes, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 minutes, add sliced zucchini and corn.
After 3 minutes, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.
Malaysian Lemongrass Prawn Curry
This fragrant curry is a fusion of Malaysian and Chinese cuisine.
It has a unique blend of lemongrass, tamarind and traditional spices that make it a Malaysian favourite and sure to be a crowd pleaser.
Malaysian Lemongrass Prawn Curry
This fragrant curry is a fusion of Malaysian and Chinese cuisine.
It has a unique blend of lemongrass, tamarind and traditional spices that make it a Malaysian favourite and sure to be a crowd pleaser.
MALAYSIAN LEMONGRASS PRAWN CURRY
Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4
INGREDIENTS
1 tbsp vegetable oil
2 cloves garlic, crushed
1 small brown onion, sliced
½ jar Lingham’s Malaysian lemongrass Curry Paste
½ cup TCC Premium Coconut Cream
1 stem lemongrass, bruised
½ cup water
1 cup carrots, sliced
500g green prawns
1 bunch broccolini, stems removed
To taste salt
½ cup mint, torn
METHOD
Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water.
Bring to the boil and add carrots. Cook for 5 minutes, then add prawns.
Simmer for 3 minutes, add broccolini and cook for 2 minutes. Remove the lemongrass, stir through salt and mint. Serve with rice.