Malaysian Vegetable Curry

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Total Time
10 mins
30 mins

Authentic - serve with Roti

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  1. Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
  2. In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
  3. In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
  4. Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
  5. Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
  6. Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
  7. Add each vegetable in order - those that take longer to cook are added first
  8. Simmer until just tender, or to your liking of crispness, remove from heat promptly
  9. Serve hot with bread, Roti or steamed rice.