Vegetable Coconut Curry
Vegetable Coconut Curry
Get this quick and easy vegetable coconut curry recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Best Wan!
Ingredients
  • 1 litre / 32 fl oz Coconut milk (Santan Cair)
  • &frac112; tablespoons dried Chilli paste (Sambal Cili Kering) - soften 6 dried Chillies in hot water, drain, and blend
  • 300 grams / 10 oz fresh Prawns, shelled, de-veined and washed
  • 3 blocks Bean curd (Tofu, Tauhu), fried and cut into bite size
  • 30 grams / 1 oz Glass noodle (Chinese Vermicelli, Cellophane noodles), soaked in water to soften
  • 150 grams / 5 oz Cabbage
  • 4 pieces fermented Soybean cake (Tempeh), fried and cut into bite-size
  • 5 pieces Jackfruit (optional)
  • 10 Long beans or Snake beans (Kacang panjang), cut to 5 cm lengths
  • 1 Aubergine or Eggplant (Terung), cut into 5 cm lengths
  • 1 cm / ½ inch Yam bean, Mexican Turnip (Ubi Sengkuang or Jicama), sliced into thin narrow strips
  • 4 Indian Bay leaves (Daun salam) or Bay leaves, shredded
  • 2 Kaffir lime leaves (Makrut, Daun limau Purut), whole
  • Paste ingredients: - to be finely grounded:
  • 10 Shallots (Red onion), peeled
  • 2 Lemongrass (Serai)
  • 1 cm / ½ inch Ginger, peeled
  • 1cm / ½ inch Galangal, peeled
  • 8 Candlenuts (Buah keras, Kemiri) or Almond or Macadamia nuts
  • 10 Red chillies, remove seeds
  • 1 cm / ½ inch Fresh Tumeric (Kunyit), peeled
  • 1 tablespoon / ½ fl oz Coriander powder (Serbuk Ketumbar)
  • 2 tablespoons / 1 fl oz roasted Shrimp paste (Belacan)
  • 4 Garlic cloves, peeled
  • 60 grams / 2 oz dried Shrimps (Hebi, Udang Kering) - softened in hot water, drain
  • 2-3 Bird's eye chilli (Cili Padi) - optional
  • 1 cup Water
Method
  1. Heat cooking oil in a pot, stir-fry paste and dried chilli paste until fragrant
  2. Reduce heat and add in coconut milk, simmer gently to avoid curdle
  3. Add in water if paste is too thick. Season with salt and sugar, to taste
  4. Add in long beans, eggplants, yam beans, indian bay leaves and kaffir lime leaves
  5. Stir well and continue to simmer for 5 minutes, or till vegetables turn soft
  6. Add in bean curd, prawns, tempeh, (jackfruit), cabbage and glass noodles
  7. Continue to simmer dish for 10 minutes before serving

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