• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 4 long beans, cut into 4 cm lengths
  • 4 young sweet corn, halved
  • 3 cabbage leaves, cut into 4 cm squares
  • 90g carrot, cut into slices
  • 100g cauliflower, cut into florets
  • 100g potato, cut into wedges
  • 2 pieces beancurd, cut each into 6 pieces
  • 1 ½ cups thin coconut milk
  • 1/2 cup thick coconut milk
  • 5 tbsp oil
  • Spices (A) – (ground and combined):
  • 2 red chillies, seeds removed
  • 16 dried red chillies, soaked and seeds removed
  • 3 tbsp fish curry powder, mixed with enough water into a paste
  • 10g fresh turmeric
  • 2 slices galangal
  • 2.5 cm ginger
  • 75g shallots
  • 2 cloves garlic
  • 15g toasted belacan
  • Ingredients (B):
  • 1 star anise
  • 3 cm cinnamon stick
  • 3 cloves
  • 2 stalks curry leaves
  • 2 stalks lemon grass, smashed
  • Seasoning:
  • 1/2 – 1 tsp salt or to taste
  • 1/4 tsp sugar
  • 1/2 tsp chicken stock granules

Instructions

  1. Heat oil in a wok and fry ground spices (A) for 1-2 minutes. Add in (B) and fry until oil rises and the spices turn fragrant.
  2. Pour in thin coconut milk and add cauliflower, potatoes and carrot. Bring to a boil. Reduce the heat to low and allow to simmer.
  3. Add long beans and sweet corns. Cook for 4-5 minutes.
  4. Transfer the ingredients into a clay pot and put in remaining ingredients. Add thick coconut milk. Bring to a boil. Adjust seasoning to taste. Serve immediately.

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