Sayur Kari

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: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  peanut oil
• 2  medium onions, finely chopped
• 2  fresh red chilies, seeded and sliced
• 4  garlic cloves, finely chopped
• 2  teaspoons  finely grated fresh ginger
• 2  teaspoons ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon ground turmeric
• 1  teaspoon ground black pepper
• 1⁄2 teaspoon  Laos powder
• 2  stalks lemongrass or 1  teaspoon  finely chopped lemon rind
• 1⁄2 teaspoon dried shrimp paste (trasi)
• 4  ounces  finely diced beef
• 4  cups  beef stock
• 2  cups  thick coconut milk
• 2 1⁄2 teaspoons salt
• 2  large potatoes, peeled and diced
• 8  ounces green beans, finely sliced
• 1  lb cabbage, coarsely shredded
• 4  ounces  rice vermicelli, soaked in hot water
•  lemon juice

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.