Malaysian Curry Sauce

Recipe by Cook's Hideout

Vegetarian Malaysian Curry sauce made with potatoes. This curry sauce is made with generous quantity of coconut cream. It tasted great with roti canai and even with some plain rice. I also added some green peas to add some protein to the dish.

Ingredients

• 2 potatoes (Medium , peeled and diced)
• 1 onion (Small , chopped)
• supermarket roast chicken, approximately 200g once shredded
• 2 cloves garlic (, miced)
• 1 star anise
• 1 cinnamon (" piece)
• 1 cup coconut milk
• 1 tsp chili powder (Red (adjust as per taste))
• 1 tsp curry powder ((I used SB curry powder))
• 1 cup vegetable stock
• to taste Salt

Method

1. Heat 1tbsp oil in a pan, add onion and cook till translucent.
2. Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
3. Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.

View the recipe instructions at Cook's Hideout