Curry roti canai

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1/2 cup coconut milk to a small pot. Set heat to medium and reduce coconut milk until it’s thick, bubbly, and the coconut oil starts to separate out and sizzle, about 5 minutes.

Step 2

2. Add curry paste to the pan. Stir together with the coconut milk and fry the mixture until a red oil separates out. Add turmeric and five spice. Stir constantly and cook for 20 seconds.

Step 3

3. Immediately add the other 1/2 cup coconut milk, water, and fish sauce. Cook for 5 minutes, stirring occasionally.

Step 4

4. Add sugar and taste to see if it needs more salt. If the consistency is too thick, thin out by adding more water. The curry sauce should have the consistency of heavy cream. There will be a slick of red flavourful oil floating on the surface.

Step 5

5. Serve right away with fresh Roti Canai. If refrigerated, the curry sauce will solidify. Reheat in the microwave before serving.