Thai-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is known for its creamy texture and mild spices, this Thai adaptation adds a burst of Thai flavors. The use of Thai herbs and spices such as lemongrass, galangal, and Thai basil gives this dish a unique and refreshing twist. Additionally, the traditional Indian spices are replaced with Thai curry paste to create a more authentic Thai taste. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 kaffir lime leaves 3 kaffir lime leaves
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Stir in the Thai red curry paste and cook for a minute to release its flavors.
4. 4.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass stalks and kaffir lime leaves. Stir well to combine.
6. 6.
   Season with fish sauce, palm sugar, and salt. Stir to dissolve the sugar.
7. 7.
   Add the sliced red bell pepper and chicken broth to the pan. Bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes or until the chicken is cooked through and tender.
9. 9.
   Remove the lemongrass stalks and kaffir lime leaves from the curry.
10. 10.
    Serve the Thai-style Murgh Malai over steamed jasmine rice, garnished with fresh Thai basil leaves.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier curry or less for a milder version.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife to release their flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the curry to release their aromatic oils.
• Thai basil leaves — Use fresh Thai basil leaves for garnish to add a fragrant and herbal touch to the dish.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the curry before serving.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Feel free to add your favorite vegetables such as bamboo shoots, baby corn, or snow peas to the curry for added texture and color.
• If you can't find Thai basil, you can substitute it with regular basil, although the flavor will be slightly different.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Thai-style Murgh Malai with steamed jasmine rice or fragrant Thai jasmine rice for a complete and satisfying meal. The creamy and aromatic curry pairs perfectly with the fluffy rice, allowing you to soak up every last bit of the delicious sauce.

Presentation advice

Garnish the Thai-style Murgh Malai with a sprinkle of fresh Thai basil leaves for a pop of color and a touch of freshness. Serve it in a shallow bowl or on a plate, allowing the vibrant curry to take center stage. Pair it with a side of steamed jasmine rice and some Thai condiments such as sliced chili peppers and fish sauce for an authentic Thai dining experience.