Malaysian Coconut Curry

Ingredients

20 shallots (or 1 big onion)

2cm ginger

3 garlic cloves

200g chicken

curry paste

2 cloves, 1 star anise, 1 stick of cinammon bark

coconut milk

peanut oil

Method

Chop up half the shallots, ginger, 2 garlic cloves, and mash them together

Add the chicken, diced; let aside to marinate (ideally for an hour)

Make the curry paste (Mix some water with the curry powder)

Put a wok with some (2 table spoon?) peanut oil on high heat

Chop up the rest of the shallots, garlic; stir-fry until fragrant

Add the curry paste, keep stirring

Add the chicken. Stir until chicken is closed

Add coconut milk. Reduce heat. Simmer for 20-40 mins, stirring regularly

Add a glug of lime juice

Variation

Chop up a banana and add to the mix after the coconut milk or throw in some slices of mango.

Don't forget the golden rule of using a wok: the oil should be smoking slightly before using it, otherwise it's too cold!

Malaysian Coconut Curry, topped with a star anise and a lime leaf and served over a bed of boiled rice coloured with a dash of tumeric during cooking.