20-Min Nasi Kandar with Crispy Cabbage
Malaysian street-food rice bowl with fragrant curry sauce, tender chicken, and crispy fried cabbage. Ready in 20 minutes with pantry-friendly shortcuts — no long simmers.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 34g
Ingredients
- ¾ lb boneless chicken thighs
- 3 tbsp curry paste (Malaysian or Indian)
- ¾ cup coconut milk
- 4 cups cabbage, shredded
- 2 cups cooked white rice
- 1 tbsp fish sauce or soy sauce
- 1 whole lime
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Cut chicken into 1-inch pieces. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add chicken and cook 5–6 minutes, stirring occasionally, until mostly cooked through and lightly browned.
- 3
Stir in curry paste and cook 1 minute until fragrant, then pour in coconut milk and fish sauce.
- 4
Simmer 3–4 minutes until sauce thickens slightly and chicken is fully cooked.
- 5
Push curry to one side of skillet. Add 1 tbsp fresh oil to the empty side, then fry cabbage 3–4 minutes until edges crisp and char slightly.
- 6
Divide rice between two bowls, top with curry and cabbage, squeeze lime over, and scatter cilantro.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or spatula
- cutting board
- knife
- two bowls
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