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Sayur Kari

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“This is vegetables cooked in coconut milk with curry spices. This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon; pg. 202.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
  2. Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
  3. Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
  4. Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
  5. Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
  6. At no stage must the sayur be covered.
  7. Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
  8. Turn off heat, add lemon juice to taste an serve immediately.

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