Nasi Kandar with Chicken & Shrimp
A fragrant Malaysian rice dish topped with a creamy, spiced curry sauce and mixed proteins. Quick-cooking shrimp and chicken breast keep dinner ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 2 cups long-grain white rice
- 12 oz chicken breast, thinly sliced
- 8 oz shrimp, peeled and deveined
- 1 medium onion, thinly sliced
- 2 tbsp curry powder
- ¾ cup coconut milk
- 1 tbsp fish sauce
- ½ whole lime
- 2 tbsp fresh cilantro and/or green onion, chopped
Instructions
- 1
Boil rice in salted water until tender, about 15 minutes. Keep warm.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 3
Add onion and cook, stirring, until softened and lightly golden, ~4 minutes.
- 4
Stir in curry powder until fragrant, about 30 seconds.
- 5
Add chicken and shrimp. Cook, stirring occasionally, until chicken is opaque and shrimp turns pink, ~5 minutes.
- 6
Pour in coconut milk and fish sauce. Simmer gently for 2 minutes until flavors meld.
- 7
Squeeze lime juice into the sauce. Taste and add salt or fish sauce as needed.
- 8
Divide rice among bowls. Ladle curry sauce and proteins over the top.
- 9
Garnish with cilantro and green onion. Serve immediately.
Tools you’ll need
- large pot
- large skillet with lid
- wooden spoon or spatula
- cutting board and knife
- measuring spoons and cups
- bowls for serving
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