Tuesday, December 6, 2011

Lisa's Guest, Post # 1 ~ Malaysian-Thai Chicken Curry

I came across Leemei and her famous blog ~ My Cooking Hut, in early 2008. I was her silent reader... who would browsed through her blog, looking for recipes as well as admire her amazing photos; food she cooked and places she travelled to.
Then in 2009, I 'broke my silence' happy... and started to communicate with Leemei through her blog... followed by email, Facebook and Twitter... we became friends in the cyber world... lets hope that one day, we'll  meet in the 'Real' world...big grin

I am so thrilled to have Leemei as my first Guest... Thank you, my dear Leemei.
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About Leemei...
She is a Freelance recipe contributor, food stylist and photographer... 
Her cookbook ~ Lemongrass and Ginger will be available in April 2012....  am so proud of my fellow 'Anak Kedah'...big hug



"Lemongrass and Ginger Cookbook: Vibrant Asian Recipes,  It contains 224 pages, published by Duncan Baird. There are more than 100 clear, easy-to-follow recipes that are diverse, delicious and imaginative. Packed with inspiring, authentic dishes (many with a modern twist), this is a must-have book for the modern kitchen!"
Pre-order your copy at Amazon (UK, US and Canada), Barnes and Noble and Book Depository (UK and US)
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Let's welcome Leemei with her mouthwatering Malaysian- Thai Chicken Curry...

I don’t quite remember how it all started. It was back in 2009, when I was reminiscing some Malaysian food, I stumbled upon a food blog that got my eyes glued on instantly! What got me so excited was when I learnt that Lisa, who writes From My Lemony Kitchen, hails from Kedah! I felt so happy and lucky to have found a food blogger, who comes from the same hometown and knows the food in the region as well as me!

Ever since I stumbled upon Lisa’s blog, I never stop paying frequent visits whenever I could. Lisa is based in Perth, Australia and I am on the other side of the world; when it’s bright and shine down under, it’s always the other way round in London. But, that is not at all a problem as Internet is 24/7 for us!

Quite a while ago, Lisa has written a wonderful piece of article and recipe – Bihun Sup (Rice Vermicelli in Beef Broth) on my blog.

Today, I was really happy to be a guest on Lisa’s wonderful blog. Thank you, Lisa, for such great opportunity to be featured on your blog!

At first, I wasn’t sure what recipe I would make. Then, I thought I would make something that would relate to where we both come from. Kedah - one of the states in Malaysia that is bordering Thailand. So, Thai food isn’t something uncommon. In fact, some of the dishes are very much influenced by Thai.


I put on my thinking cap, trying to recall some dishes that contain the ingredients used in Malaysian and Thai food. Then, I had a sudden flashback of a dish. I wasn’t quite sure the name but I know it’s a curry dish. It’s not a curry with lots of gravy, it’s rather a ‘dry’ curry. The image of the dish appeared quite blurry in my head. I called my mom and asked her about if it was something she used to make. She said no. But, I swear that I tasted it before. Perhaps, in my dream?

I have no idea what to call it. It is like a cross between Malaysian Rendang curry and Thai green curry. Could it be something that I created and tasted in my dream? I can’t answer this question either. It just seems a little bizarre but there is no way for me to track down the origin of this recipe. Guess, it doesn’t matter, does it? As long as it tastes fantastic, that’s all it matters! big grin

Let me clarify, when I said it’s like a cross between Malaysian Rendang curry and Thai green curry - is simply because the used of toasted grated coconut that is added at the end of the cooking process, which is normally done in making Rendang. The resemblance of the Thai green curry element is the use of coriander leaves and kaffir lime leaves.

I have chosen to use coconut cream in this recipe because it’s thick and creamy, which gives a very nice texture, taste and shine to this type of gravyless curry. A lot of times, when I go to supermarket to get some coconut milk, I usually see 2 different terms used on the labels: coconut cream and coconut milk.

Coconut cream is equivalent to the ‘first press’ of the fresh coconut milk, which is always very thick and concentrated. Coconut milk or the ‘second press’ of the coconut milk, which has some water added to it, so it appears less concentrated and creamy.

Nowadays, a lot of canned coconut milk have thick layer on the top (when you don’t shake the can before opening). You can actually scoop this layer and use as coconut cream. Or if you want to make a curry with lots of gravy, then use the combination of the cream and milk.


I can’t stress more how this dish is so versatile as you could eat it with boiled rice or even with noodles or pasta! I have made it pretty mild (but my other half, who is French, said it’s spicy according to his palate!) Perhaps, I should say it’s mild curry, according to a Malaysian’s palate but medium spiciness generally? If you like spiciness like me, you can add a bit more chilies (fresh or dried)!

Recipe (Serves 4)

1 tbsp sunflower oil
200ml coconut cream
450g chicken thighs, skinned, deboned and chunkily cut
1 tsp chilli powder (optional)
2 tbsp toasted grated coconut
4 kaffir lime leaves, cut into thin strips
salt and pepper
Spice paste:
12 shallots, roughly chopped
3 red chillies, deseeded and roughly chopped
1 lemongrass, roughly chopped
3 kaffir lime leaves, roughly chopped
a small handful of coriander leaves with stems
  1. Put all the ingredients of the spice paste into a food processor and blend until they become a smooth paste. Set aside.
  2. In a deep pan over medium-high heat, add the sunflower oil and the spice paste. Gently cook, stir occasionally, for about 4-5 minutes until the paste becomes fragrant.
  3. Add half of the coconut cream, mix with the spice paste and cook for further 3-4 minutes until fragrant and the oil starts to rise to the surface. 
  4. Add the chicken, mix thoroughly to coat all the chicken pieces with the spice paste. Cook for 8-10 minutes until the chicken turns opaque and cooked through.
  5. Add the rest of the coconut milk.
  6. Season with salt and pepper.
  7. Add the chilli powder, if used.
  8. Stir and bring to the boil for a few seconds, lower the heat to medium and cook for about 10-15 minutes until the sauce starts to thicken.
  9. Add the toasted grated coconut and mix well.
  10. Transfer to a serving plate, sprinkle over the kaffir lime leaves strips.
  11. Serve warm.

20 comments:

  1. Wow, stunning photos. Makes me want to run straight to the kitchen and get cooking. I'll check out The Cooking Hut too. Thanks for guest posting. lutichi

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  2. I recently discovered Leemei's blog while blog hopping. Will have to check out her cookbook. :)

    This curry chiken looks and sounds fantastic! I like all the aromatics used in the spice paste.

    Hi Leemei! Good to see you here. :)

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  3. I've been followers of both your blogs for a long time now, and I'm always wowed by the photography and recipes in both!

    This one is no different - I love love love the last photo of the ingredients. Love the use of the coconut bowl too!

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  4. Lovely photos and beautiful presentation. And the curry chicken look delicious and appetizing. I'm drooling.... LOL

    Hi Lisa, I like your guest post.2 thumbs up.
    Have a nice day.

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  5. A great post! I love Leemei's work and can't wait to see her book.

    That dish looks amazing and so mouthwatering!

    Cheers,

    Rosa

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  6. Lisa,
    Thanks so much for this great opportunity to write a guest post for you! It has been great to be able to share my writing and recipe here!

    Thanks to all for the wonderful comments! I hope you guys will try out this yummy recipe!

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  7. I came to know Leemei when I was browsing thru the participants on Royal Selangor 30 days jelly mould challenge. I was so attracted by her wonderful blog and beautiful pictures.
    Thanks Leemei for sharing this delicious chicken curry :)

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  8. Thank you ..... for your support n wonderful comments :D

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  9. Yeah, she's an awesome blogger!:) Loved her blog and it's so great that she had finally published her book :D
    Glad to see a post of hers here ;)

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  10. i stumble upon from leemei web site. i love the compositions of all ingredients and the dish looks delicious!
    thank you to bring this recipe on :))

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  11. Leemei always has such mouthwatering food and photos!

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  12. Hi Lisa & Leemei! Both of you take stunning photos and your dishes look always delicious. Now you two are on the same post which made me smile. Friendship on blogosphere is wonderful. This curry looks delish Leemei!

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  13. Thank you everyone for the support and sweet words! I think blogging has got me connected to so many amazing people! :) I truly appreciate.

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  14. I am big fan of both of you!

    Leemei: congrats on the bookbook!

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  15. From one Malaysian, to another... so glad to have stumbled upon your blog via Leemei's. :)

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  16. A very beautiful and delicious guest post, Lisa.

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  17. those pictures are just stunning! thanks for introducing such an awesome blog to me.

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  18. Oh wooow... What a great post! It's great to hear you two Kedah gals have such a high respect for each other's work. I love Malaysian Rendang and Thai Green Curry on their own, so hearing of a recipe that's the combo of these two -- YUM! Btw, the photographs are absolutely stunning. Even the ingredients shot. Bright vibrant colours of Asian flavours, perfect reflection of the flavours as well! =)

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  19. Great guest post and collaboration from both of you! Am so looking forward to your cookbook Leemei!

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  20. very beautiful and delicious guest post

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