Vegetable Curry Recipe
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I love making vegetable curry with all the mixed vegetables in it. They are always a delight as they can really increase my appetite especially when I pour this super tasty curry dish over my plate of rice.
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
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!