Vegetable curry 　

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

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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!