There are so many version of curry in Asia, I think every household have their own version of curry. Just few days ago I posted my most lazy curry, that came out from the bottle, made me remember, It is been long time already that I’m not make my mom version of curry. The recipe are opposite from my previous recipe, this one need care, love and certain ingredient, which I am quite sure you’d got it in your neighbourhood.
This recipe are most humble, with some core ingredient that I am sure, it will available on your standard kitchen staple. Originally my mom only put some potatoes and chicken, but in this recipe I want something else, I still used potatoes to remember good old days and adding something new, petit pois.
The broth are lighter compare to Indian or Thai, while Japanese curry are using roux instead of coconut milk. The taste are simple, sweet from the petit pois and savoury from the potatoes. While I served it with chunky ground smoke tofu in sesame oil (recipe later), then sprinkle with chilli flake, also bunch of fluffy jasmine rice, I know, it is carb over carb. But it is worthy for this winter, you need to burn calories to stay warm *hehe in my defence.
So shall we go to my mom kitchen
MY MOM INDONESIAN CURRY
SERVE 2 portion
Curry paste (ground smoothly this below spices)
- 2 medium french shallot
- 4 garlic
- 1 thumb size ginger
- 1 tbs coriander seed (ensure toasted the coriander to release the flavour)
- 1 tsp ground turmeric
- 5 candlenut (you can replace with same amount of almond and cashew nut)
- 1 thumb size galangal, crush it
- 2 kaffir lime leaves
- 1 lemongrass, crush the white part
- 1 bay leaf
- 4 potatoes, cut it chunk
- 1 cup petit pois or small green peas
- 200ml water
- 400ml coconut milk
- Sea salt and sugar to taste
- 1 tsp vegetable stock powder (or used stock as you preferred)
- Few spring of cilantro to serve
- 1 tbs regular olive oil
- In medium pot and medium high heat, put inside the olive oil and curry paste, continue with lemon grass, lime leaves, galangal and bay leaf, sautéed until fragrance.
- After fragrance put inside the water and the potatoes, season with powder stock, sea salt and sugar, cooked until the potatoes are soft.
- After the potatoes soft put inside the coconut milk, shimmer the coconut milk, you have to be careful here, keep stir, under really high heat fat in coconut milk will be separate just like cow milk.
- After the broth are softly bubbly put inside the petit pois and give a taste, corrected according your preference.
- Give a few minute boiled and take out from the heat. It is ready to serve
- I serve mine with jasmine rice, coriander and tofu flake, also a lot of chilli flake.