Malaysian inspired curry

Adam-Food, Healthy Recipes, MealsLeave a Comment

Here in the UK we love a good curry!

Inspired by seeing Gordon Ramsay’s impressive take on a quick and easy to cook curry… I’ve put together this yummy and healthy alternative to your fast food cravings.

It’s simple to make and packed full of nutrition!

What you need

    • around 600-700g of chicken breast
    • 2 large onions (one for the paste and one for the curry)
    • 1 cinnnamon stick
    • 3 star anise
    • 400ml coconut milk
    • 100ml chicken stock
    • 2 tablespoons of soy sauce
    • green beans (fresh or frozen)
    • handful of coriander leaves
    • 5 garlic cloves
    • 3-5 red chillies
    • thumb sized piece of root ginger
    • 3 lemon grass stalks
    • 1 tablespoon of ground turmeric


1. First thing we are going to do is create the curry paste. Grab your chillies, garlic, onion, lemon grass stalks and ginger and throw them all into the blender. Before closing the lid sprinkle in 1 tablespoon of ground turmeric and a little olive oil.

2. Cut the chicken breasts up into squares while heating up a large casserole pan or a wok. Add a dash of olive oil in then tip your curry paste mixture from the blender into the hot pan. Stir well as the paste cooks out, filling your kitchen with all the aromatics. As the paste cooks slice up your second onion and add it in with the paste. Cook away until the onion starts to soften.

3. Add the chicken breast to the pan, give it a good stir around so it’s coated in all of the spicy paste.

4. Add the chicken stock, coconut milk, soy sauce, star anise, cinnamon stick and green beans to the pan. Give it a good mix then bring to a boil and simmer for 30-40 minutes until chicken is tender and fully cooked.

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When cutting up your chicken breast make one piece bigger than the rest. Then you can take this piece out to check if the chicken is cooked. If the big piece is cooked you will know for sure that all of the chicken is cooked!