Malaysian Curry
This Malaysian curry is a flavorful and aromatic dish made with a blend of spices, coconut milk, and your choice of protein or vegetables.
Ingredients - Serves 4
- 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
Let's Get Started
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
- Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir well to coat the onions and spices.
- Add the diced chicken or vegetables to the pot and cook until browned.
- Add the cubed potatoes, sliced carrots, and red bell pepper. Stir to combine.
- Pour in the coconut milk and bring to a simmer.
- Cover the pot and let the curry simmer for about 30 minutes, or until the potatoes and carrots are tender.
- Stir in the fish sauce, sugar, and salt to taste.
- Serve the Malaysian 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: 25g
- Sodium: 800mg
- Sugar: 5g
