Malaysian Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Chili powder

1 teaspoon (adjust to taste)

Chicken or vegetables (tofu, eggplant, etc.)

1 pound, diced

Potatoes

2, cubed

Carrots

2, sliced

Red bell pepper

1, sliced

Coconut milk

1 can (14 oz)

Fish sauce

2 tablespoons

Sugar

1 teaspoon (adjust to taste)

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
3. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add the diced chicken or vegetables to the pot. Cook until browned on all sides, approximately 5-7 minutes.
5. Incorporate the cubed potatoes, sliced carrots, and red bell pepper, stirring to combine all the ingredients.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Cover the pot and let the curry simmer for about 30 minutes, stirring occasionally, until the potatoes and carrots are tender.
8. Stir in the fish sauce, sugar, and salt to taste. Adjust seasoning as needed.
9. Serve the Malaysian curry hot, garnished with fresh cilantro. Pair with steamed rice or naan for a delightful meal.