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
- 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.
- Pour in thin coconut milk and add cauliflower, potatoes and carrot. Bring to a boil. Reduce the heat to low and allow to simmer.
- Add long beans and sweet corns. Cook for 4-5 minutes.
- 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.
