This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.
Instead of using chicken, I am using medium tofu for this recipe.
- 2 tbsp chopped dried red chili
- 1 tbsp fresh chopped galangal
- 1 tbsp chopped lemon grass
- 1 coriander root
- 1/4 tsp coriander seed
- 1/2 tsp chopped keffir lime peel
- 4 cloves Chinese garlic
- 2 peeled shallot cloves
- 1 tsp shrimp paste
- 1 thin piece fresh turmeric
- 1/2 star anise
Pound these ingredients in a mortar, or blend together in a food processor until smooth.
- 100 grams medium firm tofu
- 2 tbsp ground peanuts or peanut butter
- 1 cup tomato or sweet potato
- 2 tbsp oil
- 3/4 cup coconut milk
- 3/4 cup water
- 2 tbsp fish sauce or 1 tsp salt
- 1 tbsp palm sugar
- 1 tsp curry powder
- fresh leaves of basil and coriander for garnish
- Pound the curry paste together before starting.
- Add oil to a wok, adding the curry powder and chili paste. Stir until fragrant.
- You may wish to boil the tomatoes and or potatoes so that they don’t take too long to cook. You want the curry to have some sauce, not be too thick.
- Add the tofu, tomatoes or sweet potato, then add the coconut milk and bring to a boil.
- Add in the remaining ingredients and bring to a boil. Add in the seasonings and adjust to your liking.
- Serve with fragrant jasmine rice and garnish the curry with basil or coriander.