The secret behind a great Southeast Asian curry is real coconut milk. Kara coconut milk gives the dish the creamy, rounded flavour that turns a good curry into a really good one. The recipe is simple, works with both chicken and vegetables and is ready in 25 minutes.
What you need (4 servings)
- 400 ml Kara coconut milk
- 500 g chicken pieces, or vegetables
- 2 tbsp red curry paste
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cm ginger, grated
- 2 tbsp ABC Kecap Asin (soy sauce)
- 1 tsp brown sugar
- 1 tbsp oil
- Fresh coriander and cooked rice to serve
Method
- Fry the onion, garlic and ginger in the oil over medium heat until the onion turns translucent.
- Stir in the curry paste and cook for one minute, until fragrant.
- Add the chicken or vegetables and stir until everything is coated in the paste.
- Pour in the coconut milk, soy sauce and sugar. Simmer for 15 to 20 minutes, until the chicken is cooked through and the sauce has thickened.
- Season with more soy sauce or sugar to taste.
- Serve over rice, topped with fresh coriander.
Tips
For an even richer sauce, replace part of the coconut milk with Kara coconut cream. The curry also works well with fish or prawns: the seafood only needs 5 to 8 minutes in the sauce. Cooking for a crowd? Kara coconut milk in 1 litre is the most practical choice.
