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
Preparation
In large pan or wok, fry:
- 1 Tb oil
- 2 Tb curry paste
Add:
- 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 www.hackingfamily.com
