Reunion Malaysian Cafe Potato Curry
The Restaurant
The Episode
Keep your tolerance to spice in mind when preparing this recipe, using lesser amounts of cayenne and chiles for moderate heat—or more if you enjoy very spicy foods.
Ingredients
- 2 tablespoons oil
- 1 cup diced red onion
- 2 large shallots, diced
- 2 tablespoons finely chopped ginger
- 4 cloves garlic, finely chopped
- 2 cups vegetable broth, more if needed
- 1/2 red bell pepper, cored, seeded, and cut in large dice
- 1/2 green bell pepper, cored, seeded, and cut in large dice
- 2 Roma tomatoes, diced
- 1 carrot, cut in large dice
- 4 medium russet potatoes (about 12 oz each), peeled and cut in large dice
- 1/2 cup coconut milk
Dry Spices
Ingredients
- 2 tablespoons curry powder
- 1 tablespoon ginger powder
- 1 tablespoon turmeric
- 1 to 2 teaspoons cayenne pepper
- 1 teaspoon coriander seed, toasted
- 1 teaspoon cumin seed, toasted
- 3 cardamom pods
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon salt
Directions
- Make the curry paste (below).
- Heat the oil in a large saucepan over medium heat. Add the red onion, shallots, ginger, and garlic and sauté until tender, 3 to 5 minutes. Add the dry spices and stir to evenly coat the onion and cook for 1 minute. Add 1/2 cup of the curry paste and stir to evenly mix. (Extra curry paste can be saved for another use.)
- Add the vegetable broth to the pan, stirring to blend. Add the red and green bell peppers, tomatoes, and carrot, and add the potatoes last. Add more broth if needed to just barely cover the potatoes. Bring to a boil over medium-high heat, then simmer over medium until the potatoes are tender, stirring gently a few times, about 15 to 25 minutes. The liquid should not boil vigorously, reduce the heat if needed. Stir in the coconut milk, and taste for seasoning, adding more salt if needed. Spoon the curry into individual bowls and serve.
Curry Paste
Ingredients
- 1/2 cup oil
- 20 garlic cloves, chopped
- 2 lemongrass stalks, finely chopped
- 1-inch piece fresh ginger, peeled and chopped
- 1-inch piece fresh galangal, peeled and chopped
- 2 to 5 dried chilies (soaked in water and deseeded)
- 2 to 5 fresh red chilies, trimmed, cored, and deseeded
- Good pinch salt
Directions
- Combine the oil, garlic, lemongrass, ginger, galangal, fresh chilies, dried chilies, and salt in a blender and blend until smooth. Transfer to a bowl and set aside. Refrigerate extra for up to a week.
Notes
Galangal is a rhizome that has a stronger, more citrusy flavor than ginger, which it resembles . If you are unable to find it, you can use more ginger. Using 2 each of the dried and fresh chiles creates a moderate heat for this paste; use more for extra spiciness.
