Balinese-style Yaki Karē

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.

• 500g (1.1 lb) chicken or beef, thinly sliced 500g (1.1 lb) chicken or beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 1 lemongrass stalk, bruised and sliced 1 lemongrass stalk, bruised and sliced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons Balinese curry paste 2 tablespoons Balinese curry paste
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• 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

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and red chili. Sauté until the onion becomes translucent.
3. 3.
   Add the lemongrass, grated galangal, and turmeric powder. Stir-fry for a minute to release the aromas.
4. 4.
   Push the spices to one side of the wok and add the Balinese curry paste. Cook for a minute to toast the paste.
5. 5.
   Add the sliced chicken or beef to the wok and stir-fry until it is cooked through.
6. 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.
7. 7.
   Pour in the coconut milk, soy sauce, fish sauce, and palm sugar. Stir well to combine all the ingredients.
8. 8.
   Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Season with salt to taste.
10. 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.