Balinese curry

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This is the first time I’ve made a Balinese curry. What makes it Balinese is the spice mixture. I have never been to Bali—though pre-Covid it was a favorite vacation place for Australians. I’m told that it’s rather like Surfers or Miami—a beach lined with ugly hotels.

Some few years ago Alicia was there to study the culture. That was before the tourists obliterated the culture she was studying. However Balinese curries predate the influx.

The original recipe I discovered called for peanuts and peanut oil, but olive oil and cashews (or almonds) are healthier. In the ingredients I have put a red chili. This is sort-of optional depending on how hot you like your curries. I made it both with a whole chili and with just half of one and I preferred the dish with a bit of heat and Alicia—who is not a fan of hot curries—liked it better with the half. Purists will insist that the whole chili is integral to it. Take your pick.

I served peas and basmati rice as sides. Peas go really well with curries.

The original recipe called for chicken but again the protein you use is optional. I used 400 gms (14 oz) of chicken and the same amount of fresh salmon—though any firm fish will do. Note that I added some non-fat yoghurt to the light coconut milk to give it body—it’s a trick I use whenever light coconut milk is called for (and I never use non-light coconut milk!).

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Ingredients

• 1 tablespoon olive oil
• 800 gms (28 oz) chicken breast fillets cut into bite-sized pieces (and/or fish, or tofu). Fake chicken works well but needs less cooking time.
• 2 large tomatoes chopped into smallish pieces
• 250ml reduced salt chicken style liquid stock
• 300ml light coconut milk
• 1 tblsp non-fat yoghurt
• 1 tablespoon lime juice
• Steamed basmati/brown/black rice to serve
• 1 large brown onion
• 1/4 cup roasted/natural cashew nuts
• 1 tblsp minced garlic
• 1 tblsp finely grated ginger
• 1 long red chilli
• 1 tblsp water
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp fennel
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp freshly ground black pepper

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‍Directions:

1. To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, cinnamon, cloves and pepper in a mortar and pestle if you have time (or small food processor—a coffee grinder works—if you don’t) and grind to a smooth paste.
2. Heat the oil in a wok or a large pan over high heat. Add the spice paste and cook, stirring frequently for about 3 minutes.
3. Add the diced chicken to your pan and cook for a further 2-4 minutes until chicken is coated in spice paste and browned.
4. Add the tomato and chicken stock and bring to a boil. Reduce the heat to simmer, stirring occasionally for a further 30 minutes or until cooked through.
5. Add the coconut milk and yoghurt and a simmer for another 5 minutes, stirring frequently.
6. Add the lime juice and stir to combine all the ingredients. It’s ready.

‍Serves: 6

‍Energy: 1137 kJs (284 calories) per serve