2011 Cooking club Week 5: Malaysian Chicken/Beef Curry

I first had this dish in café Mao a few years ago. I liked it so much, I asked the chef for the recipe and have made it regularly at home ever since, so it’s a keeper.

I chose this recipe because once you have made or bought the spice mix, the curry can be made in only 20mins total, stir fry style. So it’s a nice fast and very delicious treat. I particularly love the combination of coconut milk, oyster sauce and the earthy sweet Malaysian spices.

Malaysian curry/korma/spice powder can be bought in the oriental shops on Georges st. abbey street or drury street. I find it a little bland compared to the one I give the recipe for below.

I advise to prep all your ingredients before you start to cook because the cooking time is only 10 mins, stir fry style.



Malaysian Curry chicken/beef (serves 2)

Malaysian Spice mix

10 cloves
10 black peppercorns
4 black cardamom pods, (use the seeds inside only)
1 cinnamon stick, 5cm long
4 whole dried red chillies
4tbs coriander seeds
2tbs cumin seeds
1tsp fennel seeds
1 star anise
1tsp ground turmeric

Roast the spices on a dry pan until they start to smoke. Remove them from the pan and grind to a powder. Store in an air tight jar as you will have enough to make this dish about ten times.



Main recipe

2 tbs vegetable oil
2 Chicken fillets or beef, thinly sliced strips
1 red onion coarsely chopped
2 lemongrass sticks (finely chopped)
1 tsp garlic
1 long red chillies
2 tbs Malaysian spice mix
Mushroom (handful quartered)
3 tbs oyster sauce
400ml Coconut milk
300ml chicken stock
2tbs fish sauce
2tbs palm sugar
coriander leaf to garnish


Heat the oil in a hot pan/wok, add the following…chopped onion, lemongrass, garlic, chicken, chillies and mushrooms and stir fry for 3-4 mins or until the chicken is slightly browned.
Mix in the oyster sauce and add the coconut milk quickly. Add the Malaysian spice mix, chicken stock and simmer for about 6 mins. Add the fish sauce and palm sugar and stir in well, check the seasoning and add fish sauce if required. Garnish with coriander leaf and serve with rice or noodles.


The Rice

Wash 2 cups of rice and soak in water for 20mins
Add 2 tbs of oil to a suitable pan and heat on high.
Drain and add the rice with 3 cups of water.
Bring to the boil, put the lid on and simmer for 6 mins(do not remove the lid during this 6mins).
After 6mins turn off the heat, remove the lid and allow the steam dissipate. Stir and leave to stand for 5 mins.
Then stir again until all the steam dissipates. Then put the lid on until you use the rice or it will become lumpy.


its nice to add a teaspoon of cumin seed, 3 cinnamon sticks, 3 star anaise, 6 green cardamoms if available while u are heating the oil. also add a teaspoon of turmeric when u add the water to give a nice colour and numerous health benefits.