Jul 14 2026
Restaurants›Roam by San Chez›Singapore Curry Recipe

Singapore Curry Recipe

Inspired by Roam by San Chez
Time50m
Serves4

Hearty coconut milk curry, onions, tofu, peppers, & potatoes. Served with rice, pickled onion, & cilantro. Served with paratha.

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Ingredients

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Curry Base

Vegetables & Protein

Accompaniments

Method

Curry Preparation

  1. 1

    Sauté Vegetables

    In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

  2. 2

    Add Spices

    Sprinkle the curry powder over the sautéed onion mixture. Stir well to combine and cook for another minute to toast the spices slightly.

  3. 3

    Incorporate Liquids

    Pour in the coconut milk and vegetable broth, followed by the soy sauce, salt, and black pepper. Stir to combine all ingredients.

Cooking the Curry

  1. 4

    Add Vegetables and Tofu

    Add the diced potatoes, cubed tofu, and sliced bell peppers to the pot. Bring the mixture to a gentle simmer.

  2. 5

    Simmer

    Cover the pot and let the curry simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

  3. 6

    Adjust Seasoning

    Taste the curry and adjust seasoning with more salt or pepper as desired.

Serving

  1. 7

    Prepare the Plate

    Serve the curry hot over a bed of cooked rice. Top with chopped cilantro and a generous portion of pickled onion.

  2. 8

    Accompany with Paratha

    Serve alongside warm paratha for dipping into the curry.

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