- 3 tablespoons peanut oil
- 1/4 onion (large, chopped)
- 6 cloves garlic (chopped fine)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon galangal (ground or ¼ fresh grated, if you’ve got it)
- 1/4 teaspoon ginger (fresh grated)
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground lemongrass (dried, if you’ve got it)
- 1 1/2 tablespoons curry powder (yellow, or to taste – this makes a not so spicy)
- 24 coconut milk (organic where possible*)
- 4 tablespoons fish sauce (to taste – I use Golden Boy brand, as it’s not too stinky)
- 1 teaspoon turmeric root (shredded fresh, optional)
- In a large saucepan, add onions* to about four tablespoons heated peanut, olive, or other cooking oil and cook until translucent. Add garlic and stir for a minute. Spoon in 1 1/2 tablespoons of curry powder and stir around for a second until it starts to turn brown.
- Immediately add coconut milk (have the cans open and handy!) and bring just to a boil, then lower heat to bring sauce to a simmer. Add fish sauce, and remaining spices. Let simmer for about ten minutes and taste. If you like, add more curry until it’s as spicy as you prefer.
- Add more fish sauce and a little salt if necessary (watch out for the salt… the fish sauce will usually take care of most of the saltiness). Let simmer until desired consistency and fish sauce flavor is not too fishy – I usually let mine simmer an hour or more depending on how I’m feeling that day.
|Calories240Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.