A creamy, golden Malaysian chicken curry spooned over fluffy Qetoe Rice. 43g protein in 30 minutes. A creamy golden coconut chicken curry spooned over fluffy rice with around half the carbs of regular rice.
Serves 2 | Prep 10 min | Cook 20 min
Per serve: 529 cal, 43g protein, 27g carbs
Ingredients
- 1 packet Qetoe Rice
- 400g skinless chicken thigh fillets, cut into 3cm pieces
- 2 tsp vegetable oil
- 1/4 brown onion, finely sliced
- 2 garlic cloves, grated
- 1 tsp grated fresh ginger
- 1 tbsp curry powder
- 200ml light coconut milk
- 100ml water
- 1 tbsp fish sauce
- 80g green beans, trimmed and halved
- 1 tbsp lime juice
- 2 tbsp fresh coriander leaves
- 1 long red chilli, sliced
Method
- Heat the oil in a deep pan over medium heat and cook the onion for 3 minutes until soft. Add the garlic, ginger and curry powder and stir for 1 minute until fragrant.
- Add the chicken and toss for 3 minutes until coated in the spices and sealed.
- Pour in the light coconut milk, water and fish sauce and bring to a gentle simmer. Cook for 12 minutes, adding the green beans for the last 5 minutes, until the chicken is cooked through and the sauce is thick and glossy.
- Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Stir the lime juice through the curry, spoon it over the rice and top with the coriander and sliced chilli.
Tips
Toast the curry powder in the oil for a full minute before the chicken goes in. It wakes the spices up and gives the sauce that deep, rich colour.
