Quick Nasi Kandar
Malaysian street-food rice with aromatic spices, tender chicken and shrimp, and a silky coconut-curry sauce. Ready in 20 minutes with pantry staples and cooked rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 2 cups cooked jasmine rice
- 6 oz chicken thigh, boneless and skinless
- 6 oz shrimp, peeled and deveined
- ½ cup coconut milk
- 1.5 tbsp curry powder (Malaysian blend)
- 1 whole onion, medium
Instructions
- 1
Slice the onion lengthwise from root to tip into thin half-moons about 1/8-inch wide, like cutting an apple in half and then thinly slicing each half.
- 2
Cut the chicken thigh crosswise (against the grain) into 1/2-inch-thick strips, roughly the size of your pinky finger.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 4
Add the onion slices and stir constantly until they soften and turn translucent, about 2 minutes, so they release their sweetness.
- 5
Sprinkle the curry powder over the onions and stir constantly for 30 seconds until the powder becomes fragrant and coats everything.
- 6
Add the chicken strips and stir constantly over medium-high heat until the outside turns opaque and no raw pink remains, about 3 minutes.
- 7
Add the shrimp and stir constantly until they turn from gray to pink and opaque throughout, about 2 minutes.
- 8
Pour in the coconut milk and stir until everything is evenly coated, then reduce heat to medium and simmer for 2 minutes to blend flavors.
- 9
Divide the cooked rice between two bowls, mounding it in the center of each.
- 10
Spoon the chicken, shrimp, and sauce over the rice, pouring any extra sauce over the top.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- chef's knife
- two serving bowls
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