Vegetable Curry

Vegetable Curry

Cooking methods:
1) Pound red chilies, dried chilies, lemongrass, ginger and turmeric.
2) Heat up 100ml of oil, add in all curry spices, curry leaf and lemongrass, and
stir-fry till the oil is separated.
3) Add in ingredients C and bring to boil. Add in ingredients B and seasonings, and
cook for 5 minutes.
4) Add in thick coconut milk and Lian Taat fried bean curd, and stir-fry for a while.

Ingredients A:
70g Lian Taat fried Bean Curd sheet
250ml Thick coconut milk
1 stick lemongrass (flattened)

Ingredients B:
200g cabbage (cut into pieces)
150g long bean (cut into pieces)
150g carrot (cut into pieces)
150g potato (cut into pieces)
150g eggplant (cut into pieces)

Ingredients C:
50ml thick coconut milk
700ml water

1 ½ tsp salt
1½ tspsugar
½ tsp vegetarian seasoning
1 tbsp light soy sauce

Curry Spices:
100g red chilies
7 dried red chilies (soaked)
2 sticks lemon grass
30g ginger
5g turmeric
1 tbsp coriander powder
2 tbsp curry powder

Date: April 8, 2020
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