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Vegetable curry  


By Anncoo (Visit website)






Recipe type: Main Dish

Number of serving: 6

Preparation time: 30 Minute(s)

Cook time: 20 Minute(s)

Difficulty: Easy




Ingredients:

Chilli Ingredients
5 Buah Keras (candlenuts - soak for 5 mins and roughly cut
200g Shallot - roughly cut
10g Galangal - roughly cut
8 Garlic - roughly cut
1 stalk Lemon grass

200g Chilli paste (add a little more if you want more spicy)
15g Balachan powder (refer wiki)
2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Coriander powder

Put all the above ingredients in a grinder and grind till fine. (I prepared this one day ahead)

600g Cabbage - cut to big leaves
200g Turnip - cut strips
150g Carrot - sliced
300g Long beans - cut to about 1.5"long
200g Beancurd - cut to about 1 x 1" square and shallow fry to golden brown
85g Dried shrimps - soak for 5 mins and grind fine
2 stalks Curry leaves

250ml Thick coconut milk
250ml Thick coconut mix with 1250ml water (total 1500ml)

Seasoning: 1 tbsp Sugar, 2 tsp Chicken powder (with no MSG added), 2 tsp salt or add to taste
  Preparation:

600g Cabbage - cut to big leaves
200g Turnip - cut strips
150g Carrot - sliced
300g Long beans - cut to about 1.5"long
200g Beancurd - cut to about 1 x 1" square and shallow fry to golden brown
85g Dried shrimps - soak for 5 mins and grind fine
2 stalks Curry leaves

250ml Thick coconut milk
250ml Thick coconut mix with 1250ml water (total 1500ml)

Seasoning: 1 tbsp Sugar, 2 tsp Chicken powder (with no MSG added), 2 tsp salt or add to taste

Method:
Heat about 4 tbsp oil and fry the chilli paste ingredients, then add the dried shrimps ~ continue to stir fry a while and pour in all the vegetables, beancurd and curry leaves, fry well.
Pour in the coconut water (1500ml), mix well with the vegetables and bring to boil.
Lower to medium heat and simmer till the vegetables soften. Then add in the 250ml thick coconut milk and seasoning.
Serve with hot rice.


Enjoy!




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By Anncoo (Visit website)



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