Malaysian Curry

Name: Malaysian Curry
Total time: 600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 Red Onion; 4 Spring Onions; 1 1/2 Garlic Cloves (chopped); 1 Fresh Ginger (grated to equal amount of garlic); 1 Green Chilli (chopped); 1 Red Chilli (chopped); 1 Stock Cube (fish or chicken); 1 Tin Chopped Tomatoes; 1 1/2 Tinned coconut cream; 1 bunch Coriander; 1 tbsp Tumeric (heaped); 2 tsp Sugar; 1 Lime; 3 Salmon Fillets; 2 slice Chicken fillets (if preffered to salmon)

ryanherr13 @cook_3791825

Malaysian Curry

ryanherr13 @cook_3791825

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Ingredients

10 mins

3 servings

1Red Onion
4Spring Onions
1 1/2Garlic Cloves (chopped)
1Fresh Ginger (grated to equal amount of garlic)
1Green Chilli (chopped)
1Red Chilli (chopped)
1Stock Cube (fish or chicken)
1Tin Chopped Tomatoes
1 1/2Tinned coconut cream
1 bunchCoriander
1 tbspTumeric (heaped)
2 tspSugar
1Lime
3Salmon Fillets
2 sliceChicken fillets (if preffered to salmon)

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Steps

10 mins

1

This curry is best served with salmon, but is still nice with chicken, if you want chicken, cook some before so you can add in at the end
2

Chop red onion, coriander and 4 spring onions (including all green bits). Leave in bowl till near the end
3

Making the paste - make a paste from garlic & ginger (one and a half cloves and an equal amount of ginger)
4

Finely chop red & green chilli's
5

Fry chilli's in some hot oil then add the paste.
6

Add 2 TSP of sugar
7

Add TBSP of Tumeric and stir in
8

Add chicken or fish stock cube dissolved in half cup of boiling water
9

Add coconut milk and stir until colour is consistent
10

Add chopped tomatoes
11

Add salmon fillet now to the curry (or whatever meat you fancy) and poach for 5 mins
12

Add red onions, coriander and spring onions that where put away earlier and leave them heating up for 2 mins
13

Squeese in half a lime
14

Serve on rice