How to Make Pattaya Chicken Curry (Traditional & Healthy Version)
Pattaya Chicken Curry is a vibrant Malaysian dish that beautifully represents Malaysia’s multicultural cuisine. Inspired by the bustling food scenes of Kuala Lumpur and Penang, this curry blends aromatic spices, fresh herbs, and local ingredients like serai (lemongrass) and santan (coconut milk) for a rich, creamy flavor. Traditionally served during lunch, it’s a crowd-pleaser at both family gatherings and festive occasions. The dish showcases the harmonious fusion of Malay, Indian, and Chinese influences in Malaysian cooking, making it a true reflection of the country’s culinary diversity. The taste of Pattaya Chicken Curry is bold yet balanced—spicy notes from chili, earthy undertones from turmeric, and freshness from pandan leaves. Health-conscious adaptations make this recipe lighter without sacrificing authenticity. Using lean chicken breast and reducing santan, the curry remains flavorful and satisfying. The use of local vegetables like eggplant and carrots adds color and nutrition, making it suitable for those tracking calories or seeking a wholesome meal. This dish is perfect for anyone wanting to enjoy genuine Malaysian flavors in a healthier way.
Ingredients
- 250g Chicken breast (boneless, skinless)
- 1/2 cup Santan (coconut milk) (light version preferred)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Pandan leaf (tied in knot)
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 inch Ginger (grated)
- 1 tsp Chili powder (Malaysian chili powder)
- 1/2 tsp Turmeric powder
- 1 small Carrot (sliced)
- 1/2 small Eggplant (cubed)
- 1/2 tsp Salt
- 1 tbsp Cooking oil (canola or sunflower)
- 1 cup Water
Step-by-step instructions
Step 1 · Heat oil in a medium pot over medium heat
Heat oil in a medium pot over medium heat. Add chopped onions, garlic, and ginger. Sauté until fragrant and onions turn translucent.
Step 2 · Add serai (lemongrass)
Add serai (lemongrass), pandan leaf, chili powder, and turmeric powder. Stir well, letting the spices bloom.
Step 3 · Add chicken breast pieces and cook until lightly browned
Add chicken breast pieces and cook until lightly browned.
Step 4 · Stir in carrots and eggplant
Stir in carrots and eggplant. Season with salt. Cook for another 2 minutes.
Step 5 · Pour in water and simmer for 5 minutes
Pour in water and simmer for 5 minutes, allowing chicken and veggies to soften.
Step 6 · Add santan (coconut milk) and stir
Add santan (coconut milk) and stir. Simmer for 4 minutes until curry thickens slightly.
Step 7 · Remove pandan leaf and lemongrass
Remove pandan leaf and lemongrass. Taste and adjust salt if needed. Serve hot with steamed rice.
Why this recipe is healthy
By using lean chicken breast, reduced-fat santan, and minimal oil, this recipe is lower in calories and saturated fat compared to traditional versions. The inclusion of vegetables enhances nutrient density, making it suitable for calorie tracking and weight management. The aromatic spices not only offer great flavor but also contribute to digestion and metabolism, making this dish a healthy lunch option.
A note on tradition
Pattaya Chicken Curry is commonly enjoyed in urban Malaysian households, especially in the central region. It is a staple for lunch due to its quick preparation and satisfying nature. The use of local aromatics like pandan and lemongrass highlights Malaysia’s rich agricultural heritage. This curry is often served during family meals and sometimes at festive gatherings, reflecting the harmonious blend of Malaysia’s multicultural culinary traditions.