CURRY

Ingredients:

·         2 cloves of garlic, halved

·         3 small size or 1 large size of shallot (about 75 grams), quartered

·         1/2 tablespoon  red chili pepper .

·         turmeric

·         1 teaspoon coriander powder

·         2 candlenuts, halved

·         1" fresh ginger, sliced

·         3 tablespoons vegetable oil

·         1 lemongrass, white part smashed using the back of knife and green part discarded

·         2" cinnamon stick, Star anise, cardamom, clove, nutmeg

·         Meat/Seafoods boneless/ with bone

·         Carrot

·         1/2 cup coconut milk

·         1/2 cup water

·         pinch of pepper

·         1/4 teaspoon of salt or to taste

·         Optional: chopped fresh parsley or cilantro

How to Cook :

1.       Place all the spice paste ingredients into a food processor. Pulse it until it becomes smooth paste.

2.       Heat up 3 tablespoons vegetable oil on a pan over medium high heat. Add spice paste, lemongrass, and cinnamon stick into the pan. Saute it until it becomes fragrant. Add meat/ seafood into the pan. Stir fry the meat/seafood  so that it is coated with the spice paste. Cook the meat/seafood until it is fully cooked. Add coconut milk and water into the pan. Cook it until the liquid turns into a boil. Add salt and pepper. Taste it and add more seasoning if needed. Cook until the liquid is slightly thickened. Remove from the heat.

3.       Transfer to serving plate and sprinkle with fresh cilantro or parsley if preferred. Serve it with warm rice.