After left Malaysia,one of the dishes I miss alot is curry..So last week I decided to make some vegetable curry for myself..This trip I didn't buy any curry or sambal paste from Malaysia since I preferred to make it myself.I think making sambal or chili paste is not really hard as long as we have all the ingredients. maybe I was influenced by my mom since she loves to make all the food from scratch.For me it's nothing elaborate or difficult ,just dump everything in the pot to cook!! The only extra part that took some time to make this dish was to peeled,cut ,grind and fried the spices ingredients ..Other then that,this vegetable curry can be ready in less then 30 minutes!! Viola!! A hot and spicy bowl of curry vegetable with white rice can really make my day especially the cold weather..
1 lemongrass,sliced the white part only
1 bulb garlic,peeled
1 inch galangal
50 gm dried chili,soaked until soft
1 lb red chili pepper,cut
1/2 cup oil
*grind above ingredients until fine before fried at low heat until fragrant*
4-5 sprig curry leaves
4 tbsp curry powder (Baba's brand)
3-4 tbsp oil
1 can coconut milk,400ml
1 cup whole milk
2 tbsp vegetable bouillon
salt to taste
1 lb okra,washed and cut 1/2
1 Japanese eggplant,cut cube
2 beefsteak tomato,cut 6 each
1 cup baby carrot
1 lb cabbage,cut
5-6 red sweet red pepper,cut
1 large onion,peeled,cut 8
*string bean,long bean and any other vegetable also can be use*
1:Grind (A) until fine.Prepare a medium large stock pot with some oil at medium high heat.Add in ingredients (A),slowly fried for 20-30 minutes or until fragrant.Then add in ingredients(B).Sauteed for another 10 minutes.
2:Pour in ingredients (C),mix well.When the stock bubbly boil,toss in ingredients (D).Increase the heat to high,cook for 15-20 minutes.
3:Check the seasoning.Remove curry vegetable from heat.Serve warm with steamed white rice,bread or noodle.