• 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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