Malaysian-style chicken and coconut curry (Masak lemak) from Christopher Kimball's Milk Street Magazine, Mar/Apr 2024 (page 7)

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Notes about this recipe

  • Partyof7 on March 30, 2024

    This is a very tasty dish that everyone liked. I had to use lemongrass in a tube (ugh) because there wasn’t any fresh available and it was a decent sub. The tubed lemongrass tasted a little salty, so I was cautious with seasoning, but I should have used more. Served over rice, we thought the potatoes were unnecessary, though delicious. I’m sure they add body to the sauce, but I’ll omit next time and double the green beans, or I might use just 1 potato, and mash it in for body. The fresh toppings of cilantro and cabbage were great additions.

  • anya_sf on March 17, 2024

    Very nice balance of flavors. The curry paste had a fresh, grassy taste, while the coconut cream provided richness. I used chicken breasts (what I had - thighs would have been better) and doubled the green beans. The sauce was thinner than I expected, and some of the flavor was lost when eaten with rice, so I'd omit the water and/or simmer uncovered next time.

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