Curry Stock Recipe

This is a great stock to make ahead and freeze. Some cooks recommend freezing curry stock in an ice cube tray and then only taking out the number of cubes you need for a given recipe. Curry has come to have an all-encompassing meaning referring to Indian foods in general. Curry powder is common, but most dishes are made using curry stock as a base. It should have the consistency of a thick broth.

You’ll need a stock pot, a small bowl, a large bowl and a wok.

Ingredients:

• 2 cups chicken stock
• 1 cup water
• 1 cup coconut milk
• 2 tsp. tamarind water
• 2 Tbsp vegetable oil
• 2 onions, chopped
• 1 thick slice of blachan (available in cake form at Asian markets)
• 2 crushed garlic cloves
• 2 cinnamon sticks
• 1 star anise
• 1-inch knob of ginger, grated
• 2 stalks lemon grass, white part, chopped
• 3 curry leaves
• 1 Tbsp. tomato sauce
• 1 tsp. paprika
• 1 Tbsp Malay curry powder
• 1 tsp salt

Steps:

1. Heat oil in wok and cook blachan, onions, and garlic for five minutes. Add cinnamon and star anise and cook for 5 to 8 minutes.
2. Add all the other ingredients except for coconut milk, stock, water, and tamarind water. Cook for 5 minutes.
3. Add the rest of the ingredients and boil, stirring. Simmer on low heat for 20 minutes. Makes about 1 quart (1 L).

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