MALAYSIAN VEGETABLE CURRY
Make and share this Malaysian Vegetable Curry recipe from Food.com.
Provided by Wendys Kitchen
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
- In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
- In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
- Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
- Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
- Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
- Add each vegetable in order - those that take longer to cook are added first
- Simmer until just tender, or to your liking of crispness, remove from heat promptly
- Serve hot with bread, Roti or steamed rice.
Nutrition Facts : Calories 296.7, Fat 13.7, SaturatedFat 10, Cholesterol 17.7, Sodium 136.6, Carbohydrate 41.5, Fiber 4.5, Sugar 25.5, Protein 5.1
SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.
Provided by Aussie-In-California
Categories Curries
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
- Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
- In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
- Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
- Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.
Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8
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- Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
- Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.
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- Prepare the curry paste. This step is straightforward. In short, you only need to blend all the ingredients listed in the recipe until it becomes a paste.
- Preparing the vegetables and tofu. The vegetables I use in this recipe are tofu (taufu) puffs, long beans, cabbage, carrot, and eggplant. The choice varies considerably from one recipe to another.
- Curry powder, coconut milk, and stock. a. Choice of the curry powder. Curry powder is the ingredient that significantly transforms the flavor of a pot of curry.
- Steps to cook the curry. Now it comes to the final step, i.e., to braise vegetables. I’ll break it down so that you will not miss any details that might affect the outcome.
- Frequently asked questions. Here are some frequently asked questions I received from my readers about the curry vegetable recipe and would like to answer here
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- Prepare and cut all the vegetables to bite sizes. To remove excess oil from tofu puffs, soak them in hot water.
- In a pot preheated at medium heat, add oil and sauté aubergine until they are slightly browned to remove the raw taste. However, this step is optional. Remove from pan and set aside.
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#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #malaysian #main-dish #vegetables #asian #dietary
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