Nasi Lemak (Malaysian Coconut Rice with Chicken Curry)

Ingredients

2 cups jasmine rice

400ml coconut milk

Chicken stock

4 chicken thighs and drumsticks

1 onion, diced

1 thumb-sized ginger, chopped

3 garlic cloves, chopped

2 tomatoes, diced

2 stalks lemongrass

4 kaffir lime leaves

2 bird’s eye chillies

Vegetable oil

The Whole Spices

1 cinnamon stick

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3 cloves

The Curry Seasoning

1 teaspoon turmeric

1 teaspoon chilli powder

1 teaspoon shrimp paste (belacan)

Salt

Sugar

To Serve

Cucumber slices

Sambal

Peanuts

Crispy shallots

Fresh coriander

Soft boiled eggs

PREPARATION

Method

1. Wash the rice several times under cold water until the water runs mostly clear, then place into a pot with coconut milk, chicken stock, a pinch of salt and a pinch of sugar.

COOKING

2. Bring the rice to a boil, then reduce to a low simmer and cook covered until the liquid reaches the rice level and small steam holes appear.

3. Turn off the heat and leave the rice covered to steam in its own heat for 15–20 minutes while preparing the curry.

4. Heat oil in a large pan and sear chicken pieces skin-side down first until golden brown on both sides, then remove and set aside.

5. In the same pan, add whole spices and fry gently over medium heat until fragrant and lightly toasted.

6. Add diced onions and cook for 5–7 minutes until softened and browned slightly around the edges.

7. Stir in ginger, garlic and chillies, cooking until fragrant and fully softened into the base.

8. Add turmeric and chilli powder, mixing thoroughly so the spices coat the onions evenly without burning.

9. Add bashed lemongrass and diced tomatoes, stirring while scraping the base of the pan to release all the caramelised flavour.

10. Mix in shrimp paste carefully until fully dissolved into the curry base.

11. Pour in coconut milk and bring to a boil first before adding chicken stock, helping the coconut milk release its oils and deepen the curry flavour.

12. Return the chicken to the curry along with any resting juices, ensuring the chicken is mostly submerged in the sauce.

13. Cover and simmer gently for 30–40 minutes until the chicken is tender and the curry thickens slightly.

14. Taste and season with salt and sugar, balancing the richness and spice of the curry.

15. Deep fry soft boiled eggs briefly until golden and blistered on the outside, then drain on kitchen paper.

16. Serve coconut rice with chicken curry, cucumber, sambal, peanuts, crispy shallots, coriander and fried eggs.

School of Wok Tips

• Use bone-in chicken for deeper flavour and juicier meat.

• Let the rice steam off the heat for fluffier texture.

• Fry spices gently to release their oils without burning.

• The curry tastes even better the next day.

FAQs

What does Nasi Lemak mean?

It roughly translates to “rich” or “creamy rice,” referring to the coconut rice.

Can I skip shrimp paste?

Yes, but it adds authentic savoury depth to the curry.

Why deep fry boiled eggs?

It creates extra texture and richness in the dish.