Singapore Curry Recipe

Prepare the Ingredients

Wash and peel the carrots, potatoes, and onion. Dice the carrots and potatoes into small cubes. Slice the onion thinly. If using chicken, cut it into bite-sized pieces. If using tofu, press it to remove excess moisture and cut into cubes.

Sauté Aromatics

In a large pot or skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add minced garlic (3 cloves) and grated ginger (1 tablespoon) and cook for another 2 minutes until fragrant.

Cook the Chicken or Tofu

If using chicken, add the diced chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. If using tofu, add the cubes and sauté gently until slightly golden, about 5 minutes.

Add Vegetables

Add the diced carrots and potatoes to the pot. Stir well to combine with the chicken or tofu.

Make the Curry Sauce

Sprinkle in the yellow curry powder (2 tablespoons) and stir to coat the ingredients evenly. Then, pour in the coconut milk (400 ml), soy sauce (2 tablespoons), and sugar (1 teaspoon). Stir to combine and bring to a simmer.

Simmer

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

Add Shrimp (if using)

If adding shrimp, stir them in during the last 5 minutes of cooking. They should turn pink and opaque when fully cooked.

Season

Taste the curry and add salt and black pepper to taste. Adjust other seasonings as desired.

Plate the Dish

Serve the curry hot over a bed of steamed rice (2 cups). Garnish with fresh herbs like cilantro if desired.