Sayur Kari Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
• Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
• In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
• Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
• Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
• Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
• Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
• Serve the curry warm over rice, topped with chopped cilantro.
• Enjoy!

Steps:

• Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
• Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
• Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
• Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
• Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
• At no stage must the sayur be covered.
• Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
• Turn off heat, add lemon juice to taste an serve immediately.

Steps:

• Cut the chicken into portion sized pieces. Legs and thighs can be left whole.
• Heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. Stir in one cup of coconut milk until the powder mixture is well dissolved.
• Place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through.
• Meanwhile, slice the onion, peel and dice the potatoes. Add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.).
• Meanwhile, prepare rice according to package directions.
• Immediately serve the karee over top of the rice.