Sayur Kari (Vegetables In Coconut Milk With Curry Spices)

Recipe Ingredients

2 tablespoons	30ml	Oil
2 tablespoons	30ml	Onion - finely chopped (medium)
2		Red chiles - finely chopped
2		Garlic - finely chopped
2 teaspoons	10ml	Ginger - grated
2 teaspoons	10ml	Coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Black pepper
1/2 teaspoon	2.5ml	Galangal
2		Lemon grass
1/2 teaspoon	2.5ml	Shrimp paste
4 oz	113g	Beef - finely diced
4 cups	948ml	Beef stock
2 cups	474ml	Coconut milk - thick
2 cups	292g / 10oz	Potatoes - peeled and diced (large)
8 oz	227g	Green beans - finely sliced
1 lb	454g / 16oz	Cabbage - coarsely shredded
4 oz	113g	Vermicelli - (rice), soaked in hot water
		Lemon juice to taste

Recipe Instructions

Heat oil in pan, and fry the onions and chilis until onions are soft and start to color (4-5 mins) Add garlic and ginger and fry for 1 minute more. Add rest of ground spices, lemongrass and trasi, fry, stirring constantly for 1 minute. Add beef, and fry until changes in color, add stock, coconut milk, salt and bring to boil slowly, stirring occasionally. Add potatoes, and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at no stage must the sayur be covered whilst cooking. Add cabbage and return to boil......at this point add the vermicelli and simmer for 2 mins...add lemon juice to taste and serve immediately.

If you wish to prepare beforehand, stop after the adding the beans...then cool pan in cold water.....then commence from the boiling and add cabbage and vermicelli from there.

Source:
Cooking Light, Jul/Aug 1994, page 77

Rating

Average rating:

5 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.