Curry Mixed Vegetables
By: Anncoo
Published: Tuesday, July 27, 2010 - 12:24am

Ingredients




Chilli Ingredients
5 Buah Keras (candlenuts- soak for 5 mins and roughly cut
200 grams Shallot- roughly cut
10 grams Galangal- roughly cut
8 Garlic- roughly cut
1 stalk Lemon grass
200 grams Chilli paste (add a little more if you want more spicy)
15 grams Balachan powder (refer wiki)
2 teaspoons Turmeric powder
1 teaspoon Cumin powder
1/2 teaspoon Coriander powder
1 Put all the above ingredients in a grinder and grind till fine. (I prepared this day ahead)
600 grams Cabbage- cut to big leaves
200 grams Turnip- cut strips
150 grams Carrot- sliced
300 grams Long beans- cut to about 1.5 "long
200 grams Beancurd- cut to about 1 x 1" square and shallow fry to golden brown
85 grams Dried shrimps- soak for 5 mins and grind fine
2 stalks Curry leaves
250 milliliters Thick coconut milk
250 milliliters ml Thick coconut mix with 1250 water (total 1500 ml)
2 tablespoons Seasoning: 1 Sugar, 2 tsp Chicken powder (with no MSG ad

Preparation

1 G Cabbage - cut to big leaves 2 G Turnip - cut strips 3 G Carrot - sliced 4 G Long beans - cut to about 1.5"long 5 G Beancurd - cut to about 1 x 1" square and shallow fry to golden brown 6 G Dried shrimps - soak for 5 mins and grind fine 7 Stalks Curry leaves 8 Ml Thick coconut milk 9 Ml Thick coconut mix with 1250ml water (total 1500ml) 10 Seasoning: 1 tbsp Sugar, 2 tsp Chicken powder (with no MSG added), 2 tsp salt or add to taste 11 Method: 12 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. 13 Pour in the coconut water (1500ml), mix well with the vegetables and bring to boil. 14 Lower to medium heat and simmer till the vegetables soften. Then add in the 250ml thick coconut milk and seasoning. 15 Serve with hot rice.