Balinese curry sauce

Balinese curry sauce

Encyclopedia of Food and Cookery

This fragrant curry sauce is one of the most adaptable of bases. Chicken, pork, beef or lamb, cut into bite-size pieces, can be cooked gently in it. For a vegetable curry add cabbage, green beans, eggplant, cauliflower or potato. It is also a good base for leftover cooked poultry or meats – just heat gently in the sauce.


Quantity Ingredient
125ml water
1 teaspoon turmeric
4 curry leaves
or pinch curry powder
2.5 cm piece fresh ginger
1 teaspoon ground coriander
or 1 tablespoon fresh coriander, chopped
1/2 teaspoon lemon zest
1-2 chillies, seeded, (or to taste)
4 spring onions, chopped, (including some green tops)
2 garlic cloves
45g butter
1 teaspoon salt
375ml coconut milk
2 macadamia nuts, crushed
or 4 cashew nuts, crushed
1 teaspoon sugar


  1. Put water, turmeric, curry leaves or powder, ginger, coriander, lemon zest, chillies, spring onions and garlic into a blender or food processor fitted with a steel blade and process until smooth. If making by hand, pound all these ingredients, except water, in a mortar, then mix in water. Heat butter in a wok or small frying pan, add onion mixture and cook briskly, stirring, for 5 minutes. Stir in salt and coconut milk, then crushed nuts and sugar.
  2. Vegetables, hard-boiled eggs or diced cooked meat are now added and simmered in the sauce for 15 minutes or until vegetables are done. Raw chicken pieces or diced meat should be cooked gently in the sauce for about 45 minutes or until tender.


  • The sauce can be made ahead, ready for use. Simmer for 5 minutes after adding crushed nuts and sugar, then cool and store in a covered container in the refrigerator. Keeps for 1 week.
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