Chicken Curry with Kaffir Lime Leaves

This curry is very much a part of the Nyonya cuisine of the Straits Chinese in Malaysia. It is rich and creamy, yet spicy and tangy. The addition of kaffir lime leaves gives it a wonderful fragrance.

Nyonya ware with vibrant colors of green, pink, and yellow.

Kaffir lime leaves are highly aromatic and is a great addition to spicy soups and curries. Fresh, tender young leaves can be sliced and used in salads. I have seen one or two Asian grocery stores here in the US carry the fresh leaves but it is not a regular item on their shelves. Fortunately, they are also sold dried, and this is really convenient.


The tangy taste of the curry comes from asam gelugor which are slices of dried fruit of the asam gelugor tree indigenous to Malaysia. I have substituted it with lime juice as I have not seen it being sold here in the US.

Ro-Ri's Curry Chicken with Kaffir Lime Leaves
20 oz boneless, skinless chicken thighs, cut into bite-sized pieces
3 small Yukon gold potatoes, peeled and cubed
5 Kaffir lime leaves
½ cup coconut cream
½ cup water
2 tbsp lime juice
3 tbsp oil
salt to taste

Spice Paste
5 fresh red anaheim chillies, cut into small pieces
6 shallots or 1 medium sized onion, peeled, and cut into small pieces
1 stalk lemon grass, sliced bottom third into rings
1½" galangal or ginger root
3 cloves garlic, peeled, and halved
½ tsp tumeric powder


Grind spice paste ingredients in a blender adding a little water if necessary.Heat oil in a pot and stir fry ground spice paste until fragrant, about 5 minutes.


Add chicken and stir till chicken turns opaque.


Add kaffir lime leaves, coconut cream, and water. When it comes to a boil, season with salt. Reduce heat and let simmer for 15 minutes. Add cubed potatoes and continue to cook for another 15 minutes, until potatoes are tender, and gravy has thicken. Stir in lime juice, turn off heat.


Typical blue and white Kitchen Ching ware commonly used by the Straits Chinese.




Enjoy.....and have a wonderful day!