![Balinese-style Yaki Karē](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/balinese-style-yaki-kare--5b780bc1-f3b9-40a8-a503-93b5ee0c856c.png)
Recipe
Balinese-style Yaki Karē
Spicy and Fragrant Balinese Curry Stir-Fry
4.6 out of 5
Indulge in the vibrant flavors of Balinese cuisine with this Balinese-style Yaki Karē. This dish combines the traditional Japanese curry stir-fry with the aromatic spices and ingredients of Balinese cuisine, resulting in a unique and tantalizing fusion of flavors.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Kosher, Halal, High-carb
Ingredients
In the Balinese-style Yaki Karē, we incorporate Balinese spices and flavors to give the dish a unique twist. The addition of lemongrass, turmeric, and galangal adds a distinct Balinese touch to the traditional Japanese curry stir-fry. These spices infuse the dish with a fragrant and slightly spicy flavor profile, setting it apart from the original Japanese version. We alse have the original recipe for Yaki karē, so you can check it out.
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500g (1.1 lb) chicken or beef, thinly sliced 500g (1.1 lb) chicken or beef, thinly sliced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, thinly sliced 1 onion, thinly sliced
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2 cloves garlic, minced 2 cloves garlic, minced
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1 red chili, sliced 1 red chili, sliced
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1 lemongrass stalk, bruised and sliced 1 lemongrass stalk, bruised and sliced
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1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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2 tablespoons Balinese curry paste 2 tablespoons Balinese curry paste
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1 carrot, julienned 1 carrot, julienned
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
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200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 tablespoon palm sugar 1 tablespoon palm sugar
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 10g
- Carbohydrates (total, sugars): 10g, 5g
- Protein: 30g
- Fiber: 3g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a wok or large skillet over medium heat.
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2.Add the sliced onion, minced garlic, and red chili. Sauté until the onion becomes translucent.
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3.Add the lemongrass, grated galangal, and turmeric powder. Stir-fry for a minute to release the aromas.
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4.Push the spices to one side of the wok and add the Balinese curry paste. Cook for a minute to toast the paste.
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5.Add the sliced chicken or beef to the wok and stir-fry until it is cooked through.
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6.Add the julienned carrot, sliced red bell pepper, and sliced green bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender.
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7.Pour in the coconut milk, soy sauce, fish sauce, and palm sugar. Stir well to combine all the ingredients.
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8.Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
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9.Season with salt to taste.
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10.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Lemongrass — Remove the tough outer layers before slicing and bruising the stalk.
- Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder.
- Balinese curry paste — You can make your own Balinese curry paste by blending together shallots, garlic, red chili, turmeric, galangal, lemongrass, and shrimp paste.
Tips & Tricks
- For an extra kick of heat, add more red chili or sprinkle some chili flakes on top before serving.
- Adjust the spiciness by reducing or increasing the amount of Balinese curry paste according to your preference.
- Serve Balinese-style Yaki Karē with steamed rice or noodles for a complete meal.
- Feel free to add other vegetables like green beans or bamboo shoots for added texture and flavor.
- Make a larger batch of Balinese curry paste and store it in the refrigerator for future use.
Serving advice
Serve the Balinese-style Yaki Karē hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles to soak up the flavorful curry sauce.
Presentation advice
Present the Balinese-style Yaki Karē in a vibrant and colorful manner. Arrange the stir-fried meat and vegetables on a plate, drizzle the curry sauce over them, and sprinkle fresh cilantro on top for an appealing visual presentation.
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