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Nyonya

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
  •  500 cal
5 stars based on 1 reviews
Nyonya cuisine is a fusion of Malaysian, Chinese and Indonesian foods and shows the best of each of these nations' tastes and techniques. Our Nyonya-style curry uses a garlic and coconut paste for the base notes while our aromatic curry paste adds many levels of flavour with accents of lemongrass, ginger and kaffir lime.
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  1. 1 Bring a pot of water to the boil and par-boil the potatoes for 5 mins. If you’re making some steamed rice too, start to cook this now according to packet instructions.
  2. 2 Heat a little oil in a large pan over medium heat, then add the chicken and stir fry for 2 mins. Stir through the Garlic & Coconut paste and cook for 2 more mins. Next add the Nyonya Paste, mix well and cook for 2 more mins.
  3. 3 Drain the par-boiled potatoes and add them to the pan along with the coconut milk and the green beans. Let it simmer over a medium-low heat for 8 mins. Add the Nyonya Garnish to the pan. Stir well and let it simmer for 2 mins.
  4. 4 Serve the Nyonya curry in bowls (by itself with naan bread on the side, or over steamed rice). Squeeze a lime wedge over each bowl of curry (if using). Tip: Serve with plain yoghurt on the side for those who might find it spicy.
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