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!
