Malaysian Coconut Curry
Inspired by the Malaysian recipe Kari Ayam (Chicken 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.