Malaysian Curry

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Red bell pepper - 1, sliced
• Carrots - 2, peeled and sliced
• Potatoes - 2, peeled and cubed
• Chicken or vegetables - 500g, diced
• Coconut milk - 1 can (400ml)
• Chili powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir well to coat the onions and spices.
4. Add the diced chicken or vegetables to the pot and cook until browned.
5. Add the cubed potatoes, sliced carrots, and red bell pepper. Stir to combine.
6. Pour in the coconut milk and bring to a simmer.
7. Cover the pot and let the curry simmer for about 30 minutes, or until the potatoes and carrots are tender.
8. Stir in the fish sauce, sugar, and salt to taste.
9. Serve the Malaysian curry hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.