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
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Open the appInstructions
Step 1
Boil rice in salted water until tender, about 15 minutes. Keep warm.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
Step 3
Add onion and cook, stirring, until softened and lightly golden, ~4 minutes.
Step 4
Stir in curry powder until fragrant, about 30 seconds.
Step 5
Add chicken and shrimp. Cook, stirring occasionally, until chicken is opaque and shrimp turns pink, ~5 minutes.
Step 6
Pour in coconut milk and fish sauce. Simmer gently for 2 minutes until flavors meld.
Step 7
Squeeze lime juice into the sauce. Taste and add salt or fish sauce as needed.
Step 8
Divide rice among bowls. Ladle curry sauce and proteins over the top.
Step 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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