Indonesian Curry
This Indonesian curry is a flavorful and aromatic dish made with a blend of spices, coconut milk, and various vegetables or proteins.
Ingredients - Serves 4
- Fresh cilantro - For garnish
- Cooking oil - 2 tablespoons
- Salt - To taste
- Green beans - 100g, trimmed and cut into 1-inch pieces
- Carrots - 2 medium, peeled and sliced
- Potatoes - 2 medium, peeled and diced
- Coconut milk - 1 can (400ml)
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Red chili peppers - 2, finely chopped
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1 large, finely chopped
- Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces
Let's Get Started
- Heat the cooking oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, grated ginger, and chopped red chili peppers. Sauté until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Add the turmeric powder, coriander powder, and cumin powder. Stir well to coat the chicken with the spices.
- Pour in the coconut milk and bring to a simmer.
- Add the diced potatoes, sliced carrots, and green beans. Stir to combine.
- Cover the pot and let the curry simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Season with salt to taste.
- Serve the Indonesian curry hot, garnished with fresh cilantro.
- Enjoy with steamed rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
