Nanek's Yellow Curry

“Nenek” is what we call my grandmother (it means grandmother in Malay, and she grew up as a missionary’s kid in Penang, Malaysia). This is the curry recipe that her nurse made for her and her sister when they were growing up. It’s not spicy, so it’s called “Baby curry.”

Saute in a large pot until limp:
- 1/8-1/4 inch of oil
- 3-5 chopped onions
- 6-8 halved garlic cloves

Stir in and fry for one minute while stirring:
- 1-2 TB yellow curry powder

Add and simmer, covered, for 3-4 hours:
- 6-8 cups chicken broth
- large potato PER SERVING (quartered)

When potatoes are cooked through, salt to taste

Add and heat (do not boil):
- 1 can coconut milk

Thicken with cornstarch

Add the juice of 1 lemon

Hard boil one egg for each serving. Peel and add to pot whole.

Serve over rice, garnished with peanuts, raisins, sliced bananas, plain yogurt, and chutney. The leftovers get even better, but it doesn’t freeze well due to the potatoes getting spongy.