This curry’s distinctly Malaysian taste comes from the addition of galangal to build fragrant, balanced flavor. Use frozen kaffir lime leaves if fresh ones aren’t available. Serve over long-grain rice.
INGREDIENTS
2 tablespoons Oil 2 Medium sized onions
2 to 3 Whole red chillies
4 Cloves of Garlic
3 teaspoons Ginger
2 teaspoons Cumin powder
2 teaspoons Coriander powder
1 teaspoon Turmeric powder
2 to 3 teaspoons Curry powder
1 to 2 teaspoons Galangal
2 Stalks of lemon grass
2 cups Vegetables like eggplant, cabbage, carrots, babycorn, broccoli, snap pea, mushrooms, onions, red
bell pepper everything should be chopped into big pieces
3cups Thick Coconut Milk
3 to 4slices of tofu
Salt to taste
1teaspoon Brown sugar
COOKING INSTRUCTIONS
1.Take all the vegetables and blanch them well in enough water. Just for 2 to 3 minutes. Everything has
to be al-dente kind. Leave them aside.
2.Take onions, fresh red chillies, ginger, garlic, galangal, and lemon grass and grind it to a paste with just
little bit of water.
3.On the other side, heat up a wok in medium heat and add oil to it. Take the paste that we have already
prepared and add it to the oil and saute for few seconds, till it releases flavors. Do not burn it. Keep the
heat low.
4.Now, add the coconut milk and use a little water if needed. And, add the curry powder, turmeric
powder, coriander, cumin, and let it simmer for few minutes.
5.Add, the already blanched vegetables as mentioned in the ingredient list. Lot of recipe call for Okra
also. Do not cut okra into small pieces, just cut them into two big slices or so. And, also add the tofu, salt
and sugar. 6.Mix everything well and let it simmer for two more minutes and then it is done. Remove it from stove
and serve it hot with plain boiled white rice, jasmine rice or brown rice.
