Sayur Kari

READY IN: 40mins
Recipe by kellychris

This is vegetables cooked in coconut milk with curry spices. This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon; pg. 202.

Top Review by Chef Dudo

Good sayur! The changes I made were: using sambal instead of chilies, omitting the shrimp paste since I do not eat shrimps, using taotjo (black bean sauce, rather salty, used 1 tablespoon) instead of salt and making it vegetarian by using one can (rinsed and drained) of chickpeas, thus omitting the beef.
It turned out very well and was wonderful over rice, just enough heat and a great combination of spices. Can also report that it freezes well.
Thanks for posting.

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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