The infamous Malaysia style curry has TWO version- Dry & Soupy. Sometimes, I cook the dry curry for its intense flavors. I don't know why sometimes I crave for spicier food. Perhaps it is already in the blood, my siblings love spicy food. I am at the medium spicy meter. I bought this brand of curry chicken sauce as my kid can take the heat (medium spicy).
Today the I cook the curry with more vegetables because it just taste good with potatoes, okra & long bean.Be creative to add in your favorite vegetable in the curry- cabbage, brinjal (egg plant), tofu pok (fried tofu).
Method:
1) Mix the store bought curry sauces with onion & stir fry over medium heat. The sauces itself is very oily, so you do not need to add vegetable oil for stir fry. Just follow the cooking instructions. However, I will show you the general procedures for cooking curry.
For home make curry sauces, pls refer to
http://fabulouscake.blogspot.com/2015/08/traditional-chicken-curry-malaysia-style.html
2) Add in potatoes & meat, continue stir fry.
3) Add in water enough to cover all the ingredients. Cover with lid to simmers.
4) Last in the vegetables as it needs lesser time to cook through. Add in the coconut milk at the final stage to thicken the sauces.
5) Super easy & fast. Serve hot with white rice or nasi lemak.
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