Peranakan Turmeric & Lemongrass Chicken Curry
Peranakan Turmeric & Lemongrass curry, also known as "Nyonya curry," is a fragrant and flavorful dish that combines the influences of Chinese and Malay cuisine in the Peranakan culture. It features a vibrant yellow color from turmeric and the aromatic notes of lemongrass.
Serves 2
Ingredients
220ml Coconut Milk
180ml Water
1/2 Jar Rempapa Turmeric & Lemongrass Paste
300 ml Chicken thighs, diced into 2cm cubes (boneless and skinless)
2 Portobello Mushrooms (any mushrooms you have)
Method
Heat 1 tbsp of coconut cream (the solid part at the top of the can) once melted add the paste with a big pinch of salt and cook for a few minutes until fragrant.
Add the chicken and mushrooms, coconut milk and water, bring to the boil and simmer for 10-15 minutes until the chicken is piping hot and cooked through.
Add a squeeze of lime and fresh coriander.
Serve with rice or noodles.
