Simple and Delicious Indonesian Yellow Curry

400g turkey leg meat, cut into chunky bite sized pieces
½ large onion, finely diced
3 cloves garlic, roughly chopped
1 thumb-size piece ginger, roughly chopped
2 red chillies, split open
1 stalk lemongrass, finely chopped
2 large tomatoes
250ml chicken stock
½ small cabbage, roughly chopped
200 to 250ml coconut milk
Vegetable oil

The Spice Paste
½ large onion
3 cloves garlic
1 thumb-size piece ginger
2 red chillies
1 stalk lemongrass
1 teaspoon ground turmeric
The Seasoning
Juice of 1 lime
1 to 2 teaspoons palm sugar

PREPARATION

1. Roughly chop onion, garlic, ginger, chillies and lemongrass. Add to a pestle and mortar with turmeric and pound into a coarse paste. A little texture is fine.

COOKING

1. Heat vegetable oil in a saucepan over medium heat. Add the spice paste and sweat gently for several minutes until softened and fragrant.
2. Roughly chop tomatoes and blend with chicken stock. Sieve if you prefer a smoother base. Set aside.
3. Increase the heat slightly and add the turkey pieces to the paste. Stir well to coat and allow the meat to pick up caramelisation from the base of the pan.
4. Begin adding coconut milk gradually, a little at a time, allowing it to boil between additions. Scrape the base of the pan each time to lift flavour and encourage the coconut milk to separate slightly.
5. Once all the coconut milk has been incorporated and is gently boiling, pour in the tomato stock mixture. Bring to a steady simmer.
6. Add chopped cabbage and cook for 5 to 10 minutes until tender but still with a slight bite.
7. Season with lime juice and palm sugar. Taste and adjust for balance between sweet, sour and savoury.
8. Simmer for around 30 minutes in total cooking time until the turkey is tender and the curry has developed depth of flavour. Serve hot.

School of Wok Tips

• Keep the paste slightly coarse for better texture and aroma.
• Add coconut milk gradually to intensify flavour and colour.
• Use turkey leg for better texture in curry dishes.
• Always balance sweet, sour and salt at the end rather than at the start.

FAQs

Can I use chicken instead of turkey?
Yes? Chicken thigh works beautifully and cooks slightly faster.

Why add coconut milk gradually?
Gradual addition allows the oils to separate and deepen the curry flavour.

Can I add other vegetables?
Yes? Lotus root, green beans or aubergine all work well in this style of curry.