Considered to be the national dish of Malaysia, this dish is most commonly cooked with beef (chicken and vegetables are alternatives). It is considered a ‘dry curry’, as most of the sauce is absorbed during the cooking process. It is cooked slowly in coconut milk, and the wonderful array of spices such as lemon grass, turmeric and chilli give it such a wonderful, tropical flavour. It is so easy to cook, having very little preparation involved save for putting the ingredients in the pot, yet it is still one of the tastiest curries we have come across. Served with plain Jasmine rice, it is one of our absolute favourites, and a must-try for every true curry lover!