Malaysian Vegetable Curry

Recipe by Wendys Kitchen
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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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