Creamy Egg and Potato Curry with Coconut Milk

Gulai Telur & Kentang (Egg and Potato Curry)

Ingredients:

For the Spice Paste:

• 10 red curly chilies
• 6 shallots
• 6 cloves garlic
• 3 cm turmeric root
• 3 cm galangal
• 3 cm ginger
• 1 teaspoon roasted coriander seeds
• 50 ml oil

For Cooking:

• Oil for sautéing
• 2 bay leaves
• 5 kaffir lime leaves
• 2 stalks lemongrass
• 10 hard-boiled eggs
• 3 boiled potatoes
• 3 pieces tamarind (asam kandis)
• 500 ml thin coconut milk
• 150 ml thick coconut milk
• 1 tablespoon salt
• 1 tablespoon pepper
• 1/2 tablespoon sugar

Instructions:

1. Prepare the Eggs and Potatoes:

   • Begin by boiling the eggs and potatoes until they are cooked through. Once done, set them aside.

2. Blend the Spice Paste:

   • In a blender, combine the red curly chilies, shallots, garlic, turmeric, galangal, ginger, and roasted coriander seeds. Blend into a coarse paste.

3. Sauté the Aromatics:

   • Heat some oil in a pan over medium heat. Add the bay leaves, kaffir lime leaves, and lemongrass. Sauté for a few minutes until they release their fragrance.

4. Cook the Spice Paste:

   • Add the blended spice paste to the pan. Stir and cook until the paste becomes aromatic and is well-cooked.

5. Combine Ingredients:

   • Add the boiled eggs and potatoes to the pan. Mix thoroughly to coat them with the spice paste.

6. Add Coconut Milk and Tamarind:

   • Pour in the thin coconut milk, stirring to combine. Add the tamarind pieces and cook until the mixture starts to thicken.

7. Finish the Curry:

   • Pour in the thick coconut milk and stir well. Remove the tamarind pieces. Season the curry with salt, pepper, and sugar to taste.

8. Serving:

   • Your Gulai Telur & Kentang is ready to be served! For a thinner curry, you may strain the sauce before serving. Enjoy this rich and flavorful dish!

Tip: Adjust the seasoning and coconut milk according to your preference for a richer or lighter curry. Enjoy your meal! 💖