John Myers
Vegetable Curry from Malaysia
The perfect vegetable curry from malaysia recipe with a picture and simple step-by-step instructions.
- 100 g Mushrooms
- 2 Thinly sliced carrots
- 200 g Snake beans or long beans cut into larger pieces
- 300 g Cut the cauliflower into florets
- 1 small glass Halve the baby maize lengthways
- 400 ml Unsweetened coconut milk
- 0,5 tsp Salt
- 0,5 tsp Palm sugar or, alternatively, brown sugar
- 4 tbsp Rapeseed oil
- For the curry paste
- 50 g Fresh ginger
- 1 tbsp Ground turmeric spice
- 1 tbsp Dried chili peppers, remove seeds
- 1 Lemongrass stick
- Put the ingredients for the curry paste in a blender and grind into a paste
- Heat the oil in a wok or in a high pan. Add the curry paste and fry for about 5 minutes on medium heat until everything smells good
- Add the coconut milk and bring everything to a boil
- Add the carrots and cauliflower and simmer gently for 10-15 minutes at low temperature. Add the beans, corn and mushrooms and simmer gently for another 10 minutes
- Season with salt and (palm or brown sugar) ♥ Enjoy your meal ♥
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