Malaysian-Style Coconut Meat-Free Chick'n With Rice
Inspired by the Malaysian classic, ayam percik, this fragrant curried meat-free chick'n is a feast for the senses. It's loaded with lemongrass, chilli and aromats and served with basmati rice and quick-pickled cucumber.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, bash your lemongrass with a rolling pin, remove the tough outer layers and discard, then chop the softer inner core[s] finely
Peel and roughly chop your shallot[s]
Chop half your red chilli[es] roughly, and finely slice the rest into rounds (save these for garnish!)
Put everything into a food processor (can't handle the heat? Go easy on the chilli!)
Add your flaked almonds and half your ground turmeric (you'll use the rest later!) to the food processor with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil
Add your soy sauce, ginger & garlic paste and a pinch of sugar
Pulse until you're left with a slightly chunky paste – this is your Malaysian-style spice paste
Boil half a kettle, then heat a large wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add your meat-free chick'n to the pan and sprinkle over the remaining ground turmeric and a pinch of salt and pepper
Cook for 2-3 min or until warmed through and starting to brown
While the meat-free chick'n is cooking, cut your cucumber in half lengthways and then slice finely
Add the sliced cucumber to a bowl with your rice vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt
Stir it all together and set aside until serving – this is your quick-pickled cucumber
Add the Malaysian-style spice paste to the meat-free chick'n and cook for 2-3 min or until fragrant
Once fragrant, add your tamarind paste with 200ml [260ml] [340ml] boiled water and cook for a further 2-3 min
Chop your creamed coconut roughly (if required!), then add it to the pan and cook for 1 min further – this is your Malaysian-style coconut meat-free chick'n
Serve the Malaysian-style coconut meat-free chick'n with the basmati rice and quick-pickled cucumber to the side
Garnish with the reserved chilli rounds (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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