Balinese Curry Recipe

This dish I made at a cooking class at one of my fave restaurants, D’Warung with Kadek! It tasted absolutely delicious, at first I was hoping I could share the taste but in the end I was glad to eat it all myself – ahh so selfish but yummy.


  • 300ml coconut milk (fresh is so good, but tinned versions are fine if you’re not in the tropics)
  • Any type of meat or vegetable can be used (I used chicken and lots of different vegetables)
  • 1 shallot
  • 3 garlic cloves
  • 3 candlenut (or macadamia nut)
  • 1 lemongrass stick
  • fresh chilli (number depends on desired spice level)
  • 4-5 bay leaves (again fresh is best, but dried can work too)
  • finger size ginger root
  • finger size aromatic ginger root (kuncir)
  • finger size tumeric root (kunyit)


  1. Finely chop, dice, cut up all the spice ingredients. Do this until all are very finely ground. By hand this took a very long time (although I enjoyed some nice conversation with my mentor). If you are in more of a hurry you could throw them all in a spice blender to save time.
  2. Fry the spice mix in a little oil until fragrant
  3. Add the coconut milk
  4. Add the chicken cook for a few minutes, then add pre-cooked potato, then the other vegetables in reverse order of cooking time, with green beans added on high heat for the last 2-3 minutes to preserve the bright green colour.
  5. Serve with steamed white rice and enjoy!

This spice mix can also be the base for soups or spicy meat dishes. It has a great all round robust flavour.

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