Malaysian Chicken Kari Ikan & Steamed Rice

Name: Malaysian Chicken Kari Ikan & Steamed Rice with Asian Greens & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 1 packet Jasmine rice; 1 Tomato; 1 Asian Greens; 1 Lime; 320 g Chicken Breast; 1 packet Ginger & Lemongrass Paste; 1 sachet Curry Powder; 1 packet Mild Curry Paste; 1 packet Coconut Milk; 1 packet Crispy Shallots; 1 drizzle olive oil; 1.25 cup water (for the rice); ¼ cup water (for the curry)

with Asian Greens & Crispy Shallots

Recipe Development TeamUpdated on March 30, 2026

Get tasty recipes from just $6 per serving

Calories

433 kcal

Protein

42.1g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Soy
Almond
Soy
Wheat
Milk
Fish
Cashew
Sesame
Gluten
Eggs
May contain traces of allergens

Take a trip to Southeast Asia with this fragrant Malaysian-style chicken curry that’s bursting with aromatic ginger, lemongrass and mild spice. Flaky chicken and juicy tomatoes are simmered in a creamy coconut sauce, then served over fluffy jasmine rice with steamed Asian greens and a crunch of crispy shallots to finish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine rice

Tomato

Asian Greens

Lime

320 g

Chicken Breast

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)

1 sachet

Curry Powder

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Coconut Milk

1 packet

Crispy Shallots

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values

Energy (kJ)1810 kJ

Calories433 kcal

Fat28.5 g

of which saturates17.8 g

Carbohydrate28.4 g

of which sugars10.2 g

Dietary Fibre6 g

Protein42.1 g

Sodium900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Medium Pan

Cooking Steps

PDF

Add the water (for the rice) to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Meanwhile, cut tomato into thin wedges.
Roughly chop Asian greens. Slice lime into wedges.
Pat chicken breast dry with paper towel. Cut into 3cm chunks and season with salt and pepper.

In a large saucepan, heat a generous drizzle of olive oil over medium heat.
Add ginger & lemongrass paste, curry powder and mild curry paste, stirring constantly. Cook until fragrant, 1 minute.
Add tomato, coconut milk and the water (for the curry) and bring to the boil.

Reduce heat to medium-low.
Add chicken pieces to the curry, cover with a lid and simmer for 5-6 minutes, gently stirring occasionally.

TIP: The chicken is cooked when it is no longer pink inside.

When chicken has 2 minutes remaining, gently stir through Asian greens until just wilted.
Remove curry from heat and stir through a good squeeze of lime.