- 300g processed lion mane mushroom
- 1 cup dry soy cube (soak in water and drain)
- 2 potatoes (peeled and cut into wedges)
- 1 tbsp. curry powder
- 200ml coconut cream
- 1 large lemon grass (bruised)
- 4 pieces Kaffir lime leave
- 3 sprigs curry leave
- ¼ cup cooking oil
Blended into smooth paste:
- 1 fresh chili
- 10 dry chilies
- A thumb size galangal
- A thumb size ginger
- 6 candle nuts
- 1 large lemon grass
- 1 ½ tbsp. brown sugar/gula melaka
- 2 thumbs size vegetarian belacan
- Salt to taste
- Deep fry the potatoes until lightly brown.
- Heat wok with cooking oil. Add blended paste. Stir fry for a minute.
- Add the lion mane mushroom and soy cube, stir to mix. Then add the curry powder, continue to stir fry for 2 minutes or more. Avoid burning!
- Add coconut cream; follow by 5 cups of water. Stir well and bring to boil.
- Add in the potatoes, kaffir lime leave, curry leave, lemon grass and the seasoning. Adjust the seasoning as you go to your liking.
- Lower the heat; simmer for 20-30 minutes. Stir occasionally to avoid burning in the bottom and also to avoid the coconut over cook and form a layer of oil on top of the curry.
- Serve with hot steam rice or bread. Enjoy!
– As coconut milk tend to get spoil easily, handle with care: Let the curry cold completely before storage. Avoid any water drip into the curry.
– The taste improves if kept overnight (refrigerated); heat before serving.