Petitchef

Vegetable curry  

Main Dish
6 servings
30 min
20 min
Easy

Ingredients

Number of serving: 6
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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