Gordon Ramsay Malaysian Curry Recipe
Are you looking for a bold, spicy meal? This Gordon Ramsay Malaysian Curry Recipe is truly incredible. Gordon Ramsay knows how to balance heat and depth.
Equipment
- Large Heavy Pan
- Food processor
- Wooden Spoon
- Sharp Chef Knife
- Measuring Spoons
Ingredients
- 500 g CHICKEN THIGHS
- 400 ml COCONUT MILK
- 2 tbsp VEGETABLE OIL
- 3 RED CHILIES
- 1 tbsp TURMERIC POWDER
- 2 stalks LEMON GRASS
- 1 tbsp FISH SAUCE
- 1 knob FRESH GINGER
- 4 cloves GARLIC
- 1 bunch FRESH CILANTRO
Instructions
- Place your chilies, ginger, and garlic in the blender. Add a splash of oil to help it move. Blitz until you have a very smooth paste.
- Heat your large pan over a medium flame now. Add the spicy paste to the hot oil carefully. Fry it for five minutes until it smells amazing.
- Add the chopped chicken pieces to the hot pan. Stir well to coat every piece in the paste. Cook until the chicken starts to turn brown.
- Pour the thick coconut milk into the pan slowly. Add the smashed lemon grass stalks for extra scent. Stir gently to combine all the liquid ingredients.
- Let the curry simmer on low for twenty minutes. The sauce will thicken and become very glossy now. Ensure the chicken is cooked all the way through.
- Remove the lemon grass stalks before you serve it. Squeeze fresh lime juice over the top for brightness. Garnish with plenty of fresh cilantro leaves.
Notes
- Use fresh ginger for a much better aroma.
- Do not boil the coconut milk too harshly.
- Always sear the meat to lock in juices.
- Taste the sauce before adding any extra salt.
- Smash the lemon grass to release the flavor.
- Use high-quality fish sauce for the best result.
- Add a pinch of sugar to balance heat.
- Let the curry sit for five minutes before.