Indonesian Style Curry recipe

I love all the wonderful aromatic flavours from Indonesian dishes.  The combination of lemongrass, garlic and ginger in particular, are enough to get the taste buds excited!

This curry requires a bit of preparation, but it is well worth it, as it tastes a bit different, to the usual curries we have in the UK and makes for a pleasant change.

Indonesian Style Curry Ingredients

• 3 Garlic cloves roughly chopped
• 2 Red chilli’s deseeded and chopped (add more if you like)
• 1 Inch piece of fresh ginger chopped
• 2 Lemon grass chopped
• 2 Tablespoons of Olive Oil
• 3-4 Chicken breasts depending on size but into bite sized pieces.
• 2 Tablespoons of Olive Oil
• 2 Large Onions Sliced
• 1 Tsp brown sugar
• 2 Kaffir Lime Leaves
• 1 Tsp Ground Cinnamon
• 3 Star Anise
• 1 x 400ml Can of coconut milk
• 100ml of Chicken Stock
• 1 Tbsp Soy Sauce
• 1 Tbsp Fish Sauce
• Fresh Coriander chopped
• Optional – Fine green beans/Sugar Snap Peas

Indonesian Style Curry Recipe Method

In a food processor place the garlic, chilli, ginger, lemongrass and 2 tablespoons of olive oil.  Blitz until it resembles a rough paste.  You may need to use a spatula a couple of times to eliminate larger lumps.

In a large heavy bottomed saucepan place the olive oil, then take the chicken and cook it until it is lightly brown.  Then remove the chicken from the pan and add the curry paste from the food processor.  Heat through for a couple of minutes, then all the remaining ingredients except the fresh coriander and green beans/sugarsnap peas.  Cook the curry on a low simmer for 40 minutes. Then add the peas/beans (if using) and cook for a further 4 minutes.

Serve the curry with rice and sprinkle over some freshly chopped coriander.

*I would not use salt in this dish as I find the chicken stock and fish sauce adds enough salt flavour – don’t forget to remove the star anise and kaffir lime leaves once you are about to eat!*