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I love curries with lots of vegetables, and the Malaysian Kari Ayam (Chicken Curry) mainly uses potato and chicken.
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Feel free to add any other vegetables that you like!
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I have used French green beans, carrots, shiitake mushrooms, baby Thai eggplants, pea eggplants, baby sweet corn, and they were all great!
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1.
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Cook your rice while you are making the curry.
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Then, using a good-sized saucepan or nonstick flat-bottomed wok, heat up some vegetable oil until the pan is good and hot.
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Lower the heat and put the galangal, shallots, lime leaves in and fry for a minute or so to release the oils and flavours.
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2.
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Add the curry paste.
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Its best to start with a teaspoon if youre a curry novice, and work your way up to the right heat for you.
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Its far easier to add spicy heat than it is to remove it!
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If its too hot, you can temper it with a spoonful of brown sugar.
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Fry the paste for another minute.
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3.
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Add the chicken pieces and coat the chicken in the paste well.
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4.
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Pour the tin of coconut milk in and stir it well until the curry begins to change colour from white to yellow.
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5.
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Add the potatoes and leave to simmer with the lid on at a low heat for 25 minutes.
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6.
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Add any other fast-cooking vegetables now, stir and let them cook for 5 minutes.
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If you want to bake the curry to finish it off, do not cook the vegetables in the curry.
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Turn off the heat and then add the vegetables.
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7.
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Taste the curry now and if you want more flavour, add any fish sauce or lime juice now.
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One small lime is plenty, or about 1 tablespoon of fish sauce will be enough, as fish sauce is extremely salty.
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Stir in the shredded coconut.
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8.
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Put hot rice in an oven-proof casserole dish and spoon the curry on top.
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Brown under a hot grill or bake for 10 to 15 minutes at 200C before serving.
