Malaysian Curry Sauce

Roti Canai is usually served with a creamy curry sauce. The one served in our nearby Penang restaurant is made with chicken, so I've never tasted it myself. While surfing for Malaysian curry sauces, I found this one with potato and like I said before in my previous post, anything with potato is welcome in my house.

This curry sauce is made with generous quantity of coconut cream. But I subbed it with regular coconut milk and the sauce was still creamy and delicious. It tasted great with roti canai and even with some plain rice. I also added some green peas to add some protein to the dish.

Recipe adapted from here:

Malaysian Curry Sauce:

Ingredients:

Potatoes - 2 medium, peeled and diced

Onion - 1 small, chopped
Green Peas - ½cup 

Garlic - 2 cloves, miced

Star Anise - 1

Cinnamon - 1" piece

Coconut milk - 1cup

Red Chili powder - 1tsp (adjust as per taste)

Curry powder - 1tsp (I used SB curry powder)

Vegetable Stock - 1cup

Salt - to taste

Method:

• Heat 1tbsp oil in a pan, add onion and cook till translucent. 
• Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
• Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.

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