Rabaul Kulau (Young Coconut) & Chicken Curry – Authentic Papua New Guinea Recipe
East New Britain island curry simmered in sweet coconut milk and fragrant spices.
- Country of Origin
- 🇵🇬 Papua New Guinea (Melanesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken thighs, Cubed pumpkin, Green beans, Curry powder, Coconut milk
Ingredients for Rabaul Kulau (Young Coconut) & Chicken Curry (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thighs, prepped into bite-sized pieces
- 1.5 cups cubed pumpkin, washed and trimmed
- 1 cup green beans
- 1 medium onion and 3 cloves garlic, finely minced with curry powder
- 1.5 tbsp traditional Papua New Guinea seasoning (coconut milk, ginger, lemongrass)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thighs for 5 minutes.
- Add minced onion, garlic, curry powder, and coconut milk, ginger, lemongrass, stirring for 2 minutes until deeply aromatic.
- Add cubed pumpkin and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in green beans right before serving warm.