20-Min Nasi Dagang with Curry & Crackers
Fragrant coconut rice topped with quick chicken curry, sambal, pickled vegetables, and crispy fried crackers. A vibrant, complete Malaysian dinner plate that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 540
- Protein
- 28g
Ingredients
- 2 cups cooked jasmine rice (or white rice)
- 300 g chicken breast, diced
- 3 tbsp curry paste (store-bought Malaysian or Thai red curry)
- 1 cup coconut milk
- 1 whole cucumber, julienned or thinly sliced (for pickled component)
- 2 tbsp sambal oelek or chili paste
- ¼ cup shredded unsweetened coconut
- ½ cup prawn crackers or fried shallot crackers
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced chicken and stir until no pink remains, about 5–6 minutes.
- 2
Stir curry paste into the chicken until fragrant, about 30 seconds, then pour in coconut milk and a pinch of salt.
- 3
Simmer on medium heat for 4–5 minutes until sauce thickens slightly and chicken is tender.
- 4
Warm the cooked rice gently in a small pot or microwave with a pinch of salt and a splash of water if needed.
- 5
Divide rice between two plates or bowls. Top with chicken curry, a dollop of sambal, and scattered cucumber slices.
- 6
Garnish with shredded coconut and crushed prawn crackers. Serve immediately while warm and crispy.
Tools you’ll need
- large skillet (12-inch)
- small pot or microwave
- cutting board and knife
- wooden spoon
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