Malaysian Curry Paste at Woolworths: Chicken Curry

This Malaysian-inspired chicken curry uses ready-made Malaysian curry paste, coconut milk, potatoes and green beans for a fragrant, gently rich one-pot meal. Paste selections at Woolworths can vary by store and season, so check the label for a Malaysian curry paste rather than assuming every curry or laksa paste will taste the same.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, about 5 oz (150 g), finely chopped
4 garlic cloves, about ½ oz (12 g), finely chopped or grated
1 tablespoon (15 g) fresh ginger, finely grated
⅓ cup (about 90 g) ready-made Malaysian curry paste; check the package for its heat level
12 oz (340 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into ¾-inch (2 cm) chunks
1 can coconut milk, 13.5 fl oz (400 ml), well shaken
1 cup (240 ml) low-sodium chicken broth or water
3 kaffir lime leaves, lightly torn, optional; or 1 teaspoon finely grated lime zest
1 teaspoon (4 g) brown sugar
1 tablespoon (15 ml) fish sauce, plus more to taste
6 oz (170 g) green beans, trimmed and cut in half
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ teaspoon fine salt (about 1.5 g), only if needed after tasting
¼ cup (10 g) roughly chopped cilantro leaves, for serving

Malaysian curry pastes vary in salt, chili heat and aromatics, so start with the listed amount and taste before adding extra salt or fish sauce. If the paste you find is labeled laksa paste, it may have a different flavor profile and salt level; it can still make a tasty curry, but use less at first and adjust gradually.

Instructions

Prepare the ingredients. Cut the chicken and potatoes into similarly sized pieces so they cook evenly. Chop the onion, garlic and ginger, trim the beans, shake the coconut milk can, and measure the broth and paste. If using lime leaves, tear them once to release their aroma. This preparation takes about 25 minutes when starting with whole vegetables and chicken.
Brown the chicken, 8 minutes. Pat the chicken dry with paper towels. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for about 3 to 4 minutes per side. It does not need to be cooked through yet. Transfer it to a clean plate; keep any juices that collect there.
Soften the aromatics and fry the paste, 7 minutes. Reduce the heat to medium. Add the onion to the pot and cook for about 4 minutes, stirring and scraping up browned bits. Add the garlic and ginger and stir for 1 minute. Add the curry paste and cook for 2 minutes, stirring constantly. It should smell fragrant and look slightly darker, but do not let it scorch; add a spoonful of broth if it begins sticking.
Start the potato simmer, 20 minutes. Stir in the potatoes, coconut milk, broth, torn lime leaves if using, brown sugar and fish sauce. Bring the mixture to a gentle simmer, scraping the bottom of the pot once more. Cover partly and simmer over medium-low heat for 20 minutes, stirring every few minutes. Keep it at a steady, gentle bubble rather than a hard boil, which can make coconut milk separate.
Finish with chicken and beans, 10 minutes. Return the browned chicken and any plate juices to the pot, then add the green beans. Stir, cover partly and simmer for 8 to 10 minutes, until the potatoes are tender and the chicken is cooked through. Check the thickest chicken pieces with a food thermometer: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a piece is below that temperature, keep simmering and check again.
Balance and serve. Remove the lime leaves. Stir in the lime juice and taste the sauce. Add salt only if needed, and adjust with a little more fish sauce for savory depth, lime for brightness, or water if the curry is thicker than you like. Scatter cilantro over the top and serve hot with lime wedges.

The sauce may look loose when it first comes off the heat; it thickens slightly as it sits. If it seems too thin after the chicken is safely cooked, lift the chicken and vegetables out briefly and simmer the sauce uncovered for a few minutes, then return everything to the pot.

Tips

Choose paste thoughtfully. Read the ingredients and heat guidance on the jar or packet, since Malaysian curry pastes differ in chili strength and saltiness. Begin with ⅓ cup (90 g); if you prefer a milder curry, use ¼ cup (about 65 g) and add more after tasting.
Use a practical lime-leaf substitute. Kaffir lime leaves can be difficult to find. Lime zest gives a fresh citrus aroma, though it is not an exact replacement; add it with the lime juice near the end so its fragrance stays bright.
Keep the coconut milk gentle. A vigorous boil can cause the coconut fat to separate and make the sauce look grainy. Maintain a low simmer and stir occasionally, especially around the base of the pot.
Adjust thickness without diluting flavor. Simmer uncovered to reduce a thin sauce. If it becomes too thick, loosen it with broth or water a tablespoon or two at a time, then recheck the seasoning.

Serving Suggestions

Spoon the curry over steamed jasmine rice, which absorbs the coconut sauce well. Plain basmati rice also works, while roti or another soft flatbread is useful for scooping up the potatoes and sauce. Serve with lime wedges so each person can add acidity at the table, and offer sliced cucumber or a lightly dressed crunchy salad alongside the warm curry.

For a fuller spread, add a simple vegetable side such as quick-pickled cucumber and carrot, or serve a small bowl of extra green beans. Keep the sides lightly seasoned: the curry paste and fish sauce already bring plenty of savory flavor. If serving guests, put chili oil or sliced fresh chili on the table rather than making the whole pot hotter; paste heat varies, and it is easier for diners to add spice than to remove it.

Variations

Make it with lamb or beef. Use 1½ lb (680 g) boneless stewing lamb or beef in place of the chicken, cut into bite-sized pieces. Brown it as directed, then simmer it in the coconut mixture until tender, which can take 60 to 90 minutes depending on the cut. Add extra broth if needed and add the potatoes only for the final 25 to 30 minutes so they do not break down. For whole cuts of beef or lamb, USDA FSIS recommends a safe minimum of 145°F (63°C) followed by a 3-minute rest; for stew, tenderness usually requires cooking beyond that minimum.

Make a vegetarian version. Replace the chicken with 14 oz (400 g) firm tofu, drained and cut into cubes, and use vegetable broth. Brown the tofu first if you want firmer edges, then add it with the green beans for the final 10 minutes. Check the curry paste label, since some pastes contain shrimp paste or fish-based ingredients; choose a vegetarian paste and replace fish sauce with soy sauce or a vegetarian fish-sauce alternative. The flavor will be less seafood-savory, so taste and adjust with lime and a small amount of soy sauce.

Change the vegetables. Carrots, cauliflower florets or diced sweet potato can replace some or all of the potatoes. Cut firm vegetables into pieces of similar size and add them at the beginning of the simmer; add quick-cooking vegetables such as spinach near the end. Sweet potato softens faster and tastes sweeter, so begin checking it after about 15 minutes.

Make it less rich. Use light coconut milk, or replace up to half the coconut milk with broth. The sauce will be thinner and less creamy, so simmer it uncovered briefly at the end if needed. Avoid adding extra paste to compensate before tasting, because that can make the curry unexpectedly salty or hot.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they chill efficiently. Store the curry in the refrigerator for 3 to 4 days. The potatoes may soften slightly, and the sauce may thicken as it cools; stir in a splash of water or broth when reheating.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring partway through so it heats evenly. Add a little liquid if the sauce is dense, and heat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave reheated curry at room temperature for more than 2 hours. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating; coconut milk can separate slightly after freezing, but stirring as it warms usually brings the sauce back together.

Frequently Asked Questions

Can I use any Malaysian curry paste from Woolworths?
Use a product specifically labeled Malaysian curry paste when available, and check its ingredients, chili rating and salt content. Product ranges differ between Woolworths stores and locations, so this recipe does not depend on a particular brand. Laksa paste can be substituted, but it may taste more seafood-forward or different in spice balance; start with a smaller amount and adjust after tasting.

How spicy is this curry?
That depends mostly on the paste. With ⅓ cup (90 g), the result is usually curry-forward, but the heat can range from mild to quite hot among products. For a cautious first batch, begin with ¼ cup (about 65 g), then stir in more after the sauce has simmered. Coconut milk softens the impression of chili but does not remove it.

Can I make the curry ahead?
Yes. Cook it fully, cool it promptly and refrigerate it in a covered container, then reheat it to 165°F (74°C) before serving. The flavors meld as it rests, although the potatoes may absorb some sauce. Keep a little broth or water on hand to loosen the curry during reheating, and add fresh lime juice after warming for a brighter finish.

Can I use chicken breast instead of thighs?
Yes, but chicken breast is leaner and can become dry if simmered too long. Cut it into evenly sized pieces and add it with the green beans rather than browning it for as long; simmer until the thickest pieces reach the USDA FSIS poultry safe minimum of 165°F (74°C). Use a thermometer rather than relying only on the outside color.

Why has my coconut curry sauce split?
A sauce that looks oily or grainy has often boiled too vigorously, or the coconut milk has separated as it heated. Turn the heat down, stir gently and add a small splash of broth or water. It may not become perfectly smooth again, but it should still taste good. Next time, keep the curry at a gentle simmer and avoid rapid boiling.

Can I make it without fish sauce?
Yes. Use soy sauce or a vegetarian fish-sauce alternative, starting with 1 teaspoon and adding more only after tasting. Soy sauce changes the flavor slightly and can be saltier, so do not automatically replace the full tablespoon. For a soy-free option, season with salt in small pinches and rely on the curry paste and lime for balance.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).