Dinner
Malaysian Chicken Curry with Honey Beurre Blanc
A Malaysian-French original, chicken thighs braised in a Malaysian curry paste of lemongrass, galangal, and turmeric then finished with a honey beurre blanc where the butter sauce is built from the spiced braising liquid so the French emulsion technique and the Malaysian aromatic depth are structurally and elegantly fused.
$8
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
850Calories
42gProtein
38gFat
82gCarbs
12gSugar
3gFiber
720mgSodium
105mgChol
0gSat Fat
Goes well with
Singha Beer
local
Teh Tarik
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Blend shallots, garlic, lemongrass, galangal, turmeric, coriander, cumin, chilli flakes, and shrimp paste into a smooth paste. Pat chicken thighs dry and season with salt.
2
Sear
Heat oil in a wide heavy pan over medium-high. Sear chicken skin-side down 5–6 minutes until golden. Flip and cook 2 minutes. Remove and set aside.
3
Bloom
In the same pan, heat remaining oil over medium. Add curry paste and cook 4–5 minutes, stirring constantly, until darkened and deeply fragrant.
4
Braise
Pour in coconut milk, stock, and salt. Bring to gentle simmer. Return chicken skin-side up, cover, and braise over low heat 25–28 minutes until cooked through.
5
Build
Remove chicken carefully. Strain 100ml braising liquid into a small saucepan. Add minced shallot and white wine. Simmer over medium-high until reduced to 2–3 tablespoons.
6
Finish
Reduce to lowest heat. Stir in honey, then whisk in cold butter cubes one at a time until glossy and emulsified. Stir in lime juice and salt to taste.
7
Plate
Arrange steamed jasmine rice on plates. Top with chicken pieces and spoon honey beurre blanc over each. Add steamed pak choi alongside, scatter coriander on top, serve with lime wedges and remaining braising sauce in a small jug.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 3 tbsp3 tbsp neutral oil
- 1.25 tsp1.25 tsp fine sea salt
- 33 shallots
- 3 cloves3 cloves garlic
- 22 stalks lemongrass
- 1.51.5 thumbs fresh galangal
- 1 tsp1 tsp ground turmeric
- 1.5 tsp1.5 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp dried chilli flakes
- 0.5 tsp0.5 tsp shrimp paste
- 300ml300ml coconut milk
- 150ml150ml chicken stock
- 100ml100ml reserved braising liquid
- 11 small shallot
- 50ml50ml dry white wine
- 1.5 tbsp1.5 tbsp honey
- 60g60g unsalted butter
- 1 tsp1 tsp lime juice
- 360g360g jasmine rice
- 22 heads pak choi
- 10g10g fresh coriander
- 11 lime
