An exotic twist on a typical Malaysian flavoured curry. Deliciously cooked with chicken or beef and added vegetables such as baby corn and red pepper. Garnish with slices of lime and serve with rice.
Coconut milk, water, onion, lime juice, chilli, garlic, sugar, palm oil, galangal, modified tapioca starch, salt, turmeric and kaffir lime leaves.
Malaysian Nyonya Sauce
1. Heat 2 tablespoons of oil in a saucepan, add 350g of chicken (cut into cubes) and sauté over moderate heat for 5 minutes.
2. Add Brahim's Malaysian Nyonya Sauce and let it cook. Reduce the heat and simmer uncovered or low to moderate heat for 8 minutes, stir occasionally. Piping hot large servings.