Just as Indonesia is a collection of different islands and cultures, Indonesian food is a diverse range of flavours and cuisines. Sumatra is known for its spice with Indian and Arabic influences, while Java - where our mums are from - has simpler, sweeter flavours, often with Chinese references. Bali is different again. Many dishes are based around the typical Balinese spice paste basa gede - a mix of garlic, turmeric, nutmeg, shallots, ginger, red chili, palm sugar, cumin, daun salam leaves and more. It produces an amazing, rich flavour that is uniquely Balinese.
We've always loved visiting Bali and reacquainting ourselves with those familiar spices then returning home to recreate them in our own kitchens. So when we launched Eighteen Thousand Islands we knew we wanted to share those flavours with as many people as possible... and now we have! We're really excited to introduce our Balinese Curry Paste! (as well as our Rendang paste - but more on that later)
We've been able to capture all those spices and flavours in one jar, making it so simple to recreate a Balinese style curry at home - something that would otherwise take hours! It's simple:
Ingredients (Serves 8):
1 jar of Eighteen Thousand Islands Balinese Curry Paste
1kg boneless free-range chicken thighs
350ml coconut milk
2 tbsp fish sauce (optional)
Salt to taste
In a heavy-based saucepan heat a full jar of paste for 1 minute. Add the chicken and cook for 5-6 mins until sealed. Add the coconut milk and bring gently to boil. Cover and cook on a low heat for 30 mins and a further 10 mins uncovered till liquid is reduced and chicken is cooked. Add 2 tbsp of fish sauce and salt to taste and serve on steamed white or brown rice. Enjoy!