This recipe has been specially developed for a virtual cooking class.
Equipment
- 1 pot with lid (or rice cooker)
- 1 large non-stick fry pan
- 1 medium pot or large saucepan
- Utensils for stirring and flipping
- Knife
- Cutting Board
- Bowls for prep
Ingredients
Kari Ayam (Malaysian "Chicken" Curry)
- 1-2 tbsp Kari Ayam paste I use this one
- 1/4 brown onion
- 1 clove garlic
- 1/4 cup coconut milk
- 1 tbsp dried vegetable stock I use this one
- 1 tbsp sweetener of choice I use this one
- 1 medium potato red skinned
- 1/2 block extra firm tofu
“Chicken” rice
- 1 cup brown rice
- 1 clove garlic
- 1/2 inch ginger
- 1/4 brown onion
- 1 green onion
- 1 tbsp dried vegetable stock as above
To Garnish
- Green onion
- Cilantro
- Fried onion I use this one
Instructions
- Combine all "chicken" rice ingredients inside a pot and fill with water to the first joint in your finger. Boil then reduce to simmer until no more bubbles, then turn off.
- Rip tofu into bite sized, irregular pieces. Salt and place in nonstick pan on low heat, flipping frequently until brown (could take up to 1 hour, but you don't need to get it all the way, if you don't want to).
- Add Kari Ayam paste, brown onion and garlic to a medium pot and dry fry on medium heat until fragrant. Add in the rest of the ingredients on that list, stir, cover and cook until potatoes are tender (approx 20-25 minutes).
- Serve one bowl of rice with the curry, garnish all with green onion, cilantro and fried onion.
Tried this recipe?Let us know how it was!
