Four Season’s Balinese Curry Sauce
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2-3 tbsp coconut oil
  • 1 chopped and seeded red chili
  • 3 chopped shallots
  • 4 chopped garlic cloves
  • 1 tbsp ground tumeric
  • 4 tbsp galangal chopped
  • 4 tbsp ginger chopped
  • 2 tsp ground coriander
  • 1 tbsp cumin powder
  • 2 tbsp fresh lemongrass or one sprig
  • 10 pieces lime leaf
  • ¾ cup coconut milk
  • 2 cups water
  • salt and pepper to taste
Instructions
  1. Mash chopped shallot, garlic, red chili, turmeric, galangal and ginger to a paste
  2. Heat oil in a pan, saute spice paste and add turmeric, coriander and cumin, cook for 5 mins
  3. Add lemongrass, lime leaves and then pour coconut cream and water, seasons with salt and pepper and bring to a boil
  4. Reduce to simmer for 40 mins, Stirring constantly to prevent the coconut cream from breaking
Notes
Use immediately to stir fry your favorite vegetable. Serve over noodles or black rice. Curry Sauce can be stored for up to 5 days in the fridge or frozen for later use. If you can’t find galangal at your local asian market, use ginger mixed with ½ tsp cinnamon instead. For lime leaf – you can substitute 1 tsp of lime zest. ***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/balinese-curry-sauce/