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  • Stephen Gollan

Balinese Coconut Curry



Reminiscent of many south east Asian curries, this vibrant yellow curry offers up an aromatic peanut flavor that perfectly compliments the complex curry paste that will overwhelm your taste buds in the best way possible.

Many avoid making curries from this region of the world due to the dreaded and time consuming task of creating the curry paste. Lucky for you we have created a well balanced blend of Balinese spices that simplifies this process and allows you time for the important part...enjoying it with your friends or family.


Balinese Coconut Curry Recipe


Serving Prep Time Cook Time

4-6 5 Mins 55 Mins


INGREDIENTS

  • 2 TBLS peanut oil (vegetable oil also works)

  • 4 Chicken Breasts (cubed)

  • 2 tomatoes (Finely chopped)

  • 1 Cup Liquid chicken stock

  • 1 box of coconut milk (400 ml - you can use canned but its not as good)

  • 1 TBLS Lime Juice

  • Fresh Cilantro

  • Steamed Rice (Jasmine preferred)

SPICE PASTE

  • 1 large onion (coarsely chopped)

  • 1/4 Cup toasted peanuts

  • 2 garlic cloves, crushed

  • 2 1/2 TBLS Balinese Curry Blend

  • 1 TBLS finely grated ginger

  • 1 TBLS water


Instructions


  1. MAKE PASTE: place all ingredients into a food processor and blend until a smooth paste is formed.

  2. Over high heat add the oil to a wok and add the spice paste. Cook for 3 minutes (stirring constantly). Add in the chicken and toss. Cook for 2 minutes then add the tomato and chicken stock. Bring to a simmer.

  3. Turn heat down to low and cook for 30 minutes, stirring occasionally. Put on rice.

  4. Now add the coconut milk and cook for 20 minutes or until sauce thickens a bit. Add the lime juice stir & serve with rice and top with cilantro



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