Malaysian Vegetable Curry

"Authentic - serve with Roti"
 
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Ready In:
40mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious and easy to prepare. Didn't have any malaysian fish curry powder on hand, so instead used regular curry powder, and fish sauce to create the paste. I know that is a bit short of the real taste, so next time will use the appropriate powder. I had to turn up the heat after adding the veggies--to about medium, in order to cook the potatoes through. This was very good, and had lots of flavor and bulk to it! Thanks Wendy's Kitchen!
     
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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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