MALAYSIAN CURRY BEEF RECIPE RECIPES

Steps:

• Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

  Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.

  Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.

   

  Cook's tip: for a thicker curry, use full-fat coconut milk.

Steps:

• Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.

  Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.

  Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches. 

  Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.