KARI AYAM (MALAYSIAN “CHICKEN” CURRY)

I joined SDG for a Stuff Your FACE cooking demonstration on June 2. He described his Kari Ayam as a comfort food--something his mother makes. His version is completely plant-based, and he described it as the healthiest curry you’ll ever eat.

Ingredients

KARI AYAM

1 - 2 tbsp Kari Ayam paste

1/4 brown onion

1 clove garlic

1/4 cup coconut milk

1 tbsp dried vegetable stock

1 tbsp sweetener of choice

1 medium potato skinned

1/2 block extra firm tofu

Directions

CHICKEN “RICE”

1 cup brown rice

1 clove garlic

1/2 inch ginger

1/4 brown onion

1 green onion

1 tbsp dried vegetable stock

To Garnish

Green onion

Cilantro

Fried onion

Combine all “chicken” rice ingredients inside a pot and fill with water to the first joint in your finger. Boil then reduce to simmer until no more bubbles, then turn off. . Rip tofu into bite sized, irregular pieces. Salt and place in nonstick pan on low heat, flipping frequently until brown (could take up to 1 hour, but you don’t need to get it all the way, if you don’t want to)

Add Kari Ayam paste, brown onion and garlic to a medium pot and dry fry on medium heat until fragrant. Add in the rest of the ingredients on that list, stir, cover and cook until potatoes are tender (approx 20-25 minutes)

Serve one bowl of rice with the curry, garnish all with green onion, cilantro and fried onion