Weekends are all about food in our house. We plan our weekend feasts well in advance so we know we have something delicious to look forward to. Thankfully Tim is a keen cook, so I can sit back, keep the wine flowing and leave him to cook up a storm for the team. This weekend he blew me away with this Quick Malaysian Curry so I just had to share it with you. Enjoy! xx

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Quick Malaysian Curry

 

Ingredients

2 tablespoons of Murray River Organics virgin coconut oil.

1 onion, finely chopped

2 garlic cloves, grated

Thumb sized piece of ginger, grated

3 cloves garlic, finely sliced

1 tsp dried coriander

1 tsp dried turmeric

1 tsp dried fennel

1 tsp dried hot paprika

1 cardamom pod

1 tsp cinnamon

3 cloves

1 star anise

500 mls of organic coconut milk

2 cups of organic green beans

2 organic chicken breast fillets (500g) or Tofu for a plant based option, cut into 1cm strips

1 cup toasted organic cashews

Cracked black pepper, to serve

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Method

1. Heat the coconut oil in large shallow pan over high heat. Add the chicken and cook until browned. Remove from the pan and set aside.
2. Keep the pan on the heat, and add spices to toast gently. Add the onion, garlic and ginger and cook for 4–5 minutes or until soft.
3. Add the chicken into the pan with the softened onion, and coat with the spices.
4. Add the coconut milk and green beans and simmer gently.
5. In a small pan, toast the cashews until golden.
6. Remove the Malaysian curry from heat, place into bowls and scatter the toasted cashews on the top.

Enjoy xx