Name: Gulai Pahang (Pahang-style Curry)
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 1 tsp turmeric powder; 1 Tbsp coriander powder; 85 ml (2½ fl oz / ⅓ cup) water; 5 bird’s eye chillies (optional); 2 cloves garlic, peeled; 1 tsp cumin powder; 1 stalk lemongrass, white part only, bruised; 1–2 tsp salt; 2 tsp fennel powder; 2 medium potatoes, peeled and cut into quarters; 7.5-cm (3-inch) knob galangal, peeled and thinly sliced; 5 shallots, peeled; 1 small chicken, about 1 kg (2 lb 3 oz); 4 Tbsp vegetable oil; 3 Tbsp dried chilli paste; 100 ml (3½ fl oz) double cream; 2 tsp fermented prawn paste, toasted; 3 red chillies; 500 ml (16 fl oz / 2 cups) thick coconut milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

The Malay word gulai can refer to a traditional cooking method or to a dish. I grew up eating this gulai prepared by my late mother and I call it gulai Pahang in honour of her. To me, she made the best gulai, and her secret must be that she used the traditional grinding stone to grind the spices. I prepared and served this dish with nasi tomato and tangy acar nenas saffron at the start of my Ma