For the Hungry Crew

Indonesian Curry

Curry paste can be made beforehand and refrigerated for up to a month or frozen longer.

Mash together or blend in a food processor:

  • 6 candlenuts (or macadamias or cashews)
  • 15 white peppercorns (or 1 tsp pepper)
  • 15 coriander seeds (or 1 tsp ground coriander)
  • 2 thumb-size pieces of ginger (or 2 tsp ground ginger)
  • 1 thumb-size piece of turmeric (or 1 tsp ground turmeric)
  • 2 big cloves garlic
  • 3 shallots (or 1 small onion)
  • 2 ‘cabe besar’ (large sweet chilis – 1/2 red bell pepper works too)
  • 1 ‘cabe kecil’ (small hot chili – 1 tsp chili powder works too)
  • 1 tsp salt


In large pan or wok, fry:

  • 1 Tb oil
  • 2 Tb curry paste


  • 1-2 c coconut milk
  • 2 boneless chicken breasts OR 1 fillet of boneless fish, cut into pieces
  • Vegetables (eg onion, carrot, bell pepper, cabbage)

Boil 15 minutes, stirring occasionally, until chicken is cooked. (If using fish, cook just until fish is opaque.) Serve over rice.

Courtesy of

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