Malaysian Chicken Curry with Honey Beurre Blanc
A Malaysian-French original, chicken thighs braised in a Malaysian curry paste of lemongrass, galangal, and turmeric then finished with a honey beurre blanc where the butter sauce is built from the spiced braising liquid so the French emulsion technique and the Malaysian aromatic depth are structurally and elegantly fused.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend shallots, garlic, lemongrass, galangal, turmeric, coriander, cumin, chilli flakes, and shrimp paste into a smooth paste. Pat chicken thighs dry and season with salt.
Sear
Heat oil in a wide heavy pan over medium-high. Sear chicken skin-side down 5–6 minutes until golden. Flip and cook 2 minutes. Remove and set aside.
Bloom
In the same pan, heat remaining oil over medium. Add curry paste and cook 4–5 minutes, stirring constantly, until darkened and deeply fragrant.
Braise
Pour in coconut milk, stock, and salt. Bring to gentle simmer. Return chicken skin-side up, cover, and braise over low heat 25–28 minutes until cooked through.
Build
Remove chicken carefully. Strain 100ml braising liquid into a small saucepan. Add minced shallot and white wine. Simmer over medium-high until reduced to 2–3 tablespoons.
Finish
Reduce to lowest heat. Stir in honey, then whisk in cold butter cubes one at a time until glossy and emulsified. Stir in lime juice and salt to taste.
Plate
Arrange steamed jasmine rice on plates. Top with chicken pieces and spoon honey beurre blanc over each. Add steamed pak choi alongside, scatter coriander on top, serve with lime wedges and remaining braising sauce in a small jug.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.