This is a dish traditionally served to celebrate a new born baby’s full moon for Malaysian Chinese. This curry recipe uses fresh herbs that are ground into a paste for a fresh curry sauce. Spices are then added. I found this makes a delicious curry without having to use premixed curry powder.
Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
30MINS
Total Time
$9.85
Cost Per Serving
Ingredients
Servings
4
us / metric
1/2 cup
Cooking Oil
1 2/3 cups
Coconut Milk
1
Cinnamon Stick
optional
2
Whole Cloves
optional
Spice Paste
1 1/4 cups
Shallots
4 Tbsp
Dried Chili Peppers, soaked
1/4 cup
Fresh Turmeric
1 Tbsp
Ground Coriander
Nutrition Per Serving
Calories
1440
Fat
91.5 g
Protein
58.4 g
Carbs
104.2 g
