Malaysian Coconut Curry
Ingredients
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The Protein (Pick One): * Meat Option: 150g Chicken thigh, Beef, or Pork (cut into bite-sized chunks).
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Vegetarian Option: 150g King Oyster Mushrooms (thickly sliced) or extra potatoes.
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The Curry Paste: 1 small onion (diced), 2 cloves garlic (minced), 1 tsp grated ginger, 1 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp chili powder (adjust to taste).
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The Aromatics: 1 stalk Lemongrass (white part only, bruised) and 2 sprigs of Curry leaves (optional).
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The Liquid: 1/2 cup Coconut milk and 1/4 cup water (or stock).
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The Veg: 1 small Potato (peeled and cubed) and 1 small Carrot (sliced).
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Seasoning: 1/2 tsp salt, 1 tsp sugar, 1 tsp lime juice.
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Pantry Staple: 2 tbsp Cooking oil.
Method
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Sear the Protein: Heat 1 tbsp of oil in a pot over medium-high heat.
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If using Meat: Brown the pieces on all sides until golden. Remove and set aside.
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Vegetarian: Sear the mushrooms until they release their moisture and turn brown. Remove and set aside.
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Sizzle the Paste: Add the remaining 1 tbsp of oil to the pot. Sauté the onion, garlic, and ginger until soft. Stir in the turmeric, cumin, and chili powder along with the lemongrass stalk. Fry for 1–2 minutes until the oil starts to separate from the spices and it smells very fragrant.
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Simmer the Veg: Add the potatoes and carrots to the pot. Pour in the water (or stock). Cover and simmer for 8–10 minutes until the potatoes are almost tender.
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The Creamy Finish: Return the protein (meat or mushrooms) to the pot. Pour in the coconut milk. Stir well and bring to a gentle simmer (do not let it boil vigorously or the coconut milk may "split").
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Balance and Serve: Simmer for another 5 minutes until the sauce has thickened slightly. Stir in the salt, sugar, and lime juice. Taste and adjust—it should be savory, creamy, and slightly tangy. Serve hot with steamed jasmine rice.
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00