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Potato Curry, Sumatra
Indonesia / California
Faced with serving a mixed couple, I modified my highly successful
Chicken Curry, Sumatra to a vegetarian
version. It was easy to make both because most ingredients could be made
in one batch and split between the two recipes. The vegetarian version was
also very successful, but is more complex than the chicken version because
it is made up from simpler flavors.
Tofu Skins (3)
King Trumpets (4)
Coconut Cream (5)
Chilis dry (6)
-- Finish items
Palm Sugar (8)
Salam Leaf (9)
Prep - (25 min)
Run - (35 min)
- Cut POTATOES.into chunks about 3/4 inch square and 1/2 inch
thick, or however you like. Hold in cold water until needed.
- Cut FRIED TOFU and KING TRUMPETS into chunks of similar
size to the Potatoes. Cut TOFU SKINS however makes sense for
the form you have. Usually strips can be tied into knots so they're
not too stringy. Mix all.
- Without shaking up the can, open a 14 ounce can of Coconut Milk.
Skim 4 ounces of the thick cream off the top for the paste. Reserve
the rest for the curry.
- Grind the CHILIS to powder in your spice grinder. Crush
GARLIC and chop fine. Slice ONION thin and chop fine.
Crush Candlenuts. Mix all together in a large mortar and pound
- Mix Coconut Cream into the paste until it is all even.
- Slice Galangal thin and mix all Finish items.
- In a spacious sauté pan or wok, heat Oil moderately
hot. Stir in Paste and fry stirring until aromatic, about 1
- Stir in drained Potatoes and Tofu mix until coated
with paste, then stir in Finish mix. Simmer slowly, covered,
stirring often until Potatoes are tender, about 1/2 hour. Check
liquid now and then to make sure it doesn't dry out.
- Serve hot with plenty of steamed jasmine rice.
- Potatoes: White Rose potatoes work
well, or Red potatoes. Avoid "Gold" potatoes which disintegrate if
cooked a little long. For details se our
Potatoes page. Actually
Taro Roots would be more
authentic and would work fine, but I prefer potatoes.
- Deep Fried Tofu: Cubes of deep fried
tofu are available in practically any Asian market. You can cut the to
the desired size. You can make them yourself by deep frying cubes of
firm tofu until light golden. For details see our
- Tofu Skins: I use fresh skins because
they are available here, but dried skins (Bean Curd Skin Sticks) are
more widely available. Soak them until flexible and tie strips into
knots. For details see our
- King Trumpet Mushroom: These are now
grown in California and available in just about any Asian market here.
They range from large to huge.
For details see our Fungus page.
- Coconut Cream: No, you don't have to
open a whole can - see instruction step 3.
- Chilis: Thai or Arbols are good. Four
makes a pretty mild curry. For details see our
- Candlenuts: If you don't have these,
substitute 4 raw Macadamia Nuts or 5 raw Cashews or 9 raw almonds. For
details see our Candlenut page.
- Palm Sugar: If you don't have this,
substitute a lightly refined sugar like Turbinado - a little less tasty
- Salam Leaf: If you don't have these,
you may have a problem. Curry leaves are the best substitute but bay
leaves, often suggested, are not so suitable. If that's all you have,
use just one and a half teaspoon of lime juice. For details see our
Daun Salam page.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch ar=as required
smc_potcury1 110506 ajg - www.clovegarden.com
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