malaysianvegetariangluten-freevia groq
Minty Malaysian Chicken Curry
A refreshing twist on traditional chicken curry, featuring the unique flavors of buchu and minty herbs.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 tablespoons curry pasteuse a store-bought or homemade paste
- ●1 can (14 oz) coconut milkfull-fat canned coconut milk
- ●2 tablespoons mintychopped fresh mint
- ●1 tablespoon buchu leavesfresh or dried buchu leaves
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●to taste salt
- ●to taste pepper
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Instructions
- 1
Heat oil in a large saucepan over medium heat.
- 2
Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
- 3
Add chicken; cook until browned, about 5-6 minutes.
- 4
Add curry paste; cook for 1 minute, stirring constantly.
- 5
Pour in coconut milk; bring to a simmer.
- 6
Reduce heat to low; add minty, buchu leaves, and salt; simmer for 10-15 minutes.
- 7
Season with pepper to taste.
- 8
Serve hot over rice or with naan bread.