Sayur kari (vegetables in coconut milk with curry spices)

Yield: 10 Servings

Measure Ingredient
2 tablespoons Oil
2 mediums Onion; finely chopped
2 \N Whole red chiles; finely chopped
2 \N Cloves garlic; finely chopped
2 teaspoons Ginger; grated
2 teaspoons Coriander
1 teaspoon Cumin
1 teaspoon Black pepper
½ teaspoon Galangal
2 \N Stalks lemon grass
½ teaspoon Shrimp paste
4 ounces Beef; finely diced
4 cups Beef stock
2 cups Coconut milk; thick
2 larges Potatoes; peeled and diced
8 ounces Green beans; finely sliced
1 pounds Cabbage; coarsely shredded
4 ounces Vermicelli (rice); soaked in hot water
\N \N Lemon juice to taste

Heat oil in pan, and fry the onions and chilis until onions are soft and start to color (4-5 mins) Add garlic and ginger and fry for 1 minute more.

Add rest of ground spices, lemongrass and trasi, fry, stirring constantly for 1 minute. Add beef, and fry until changes in color, add stock, coconut milk,salt and bring to boil slowly, stirring occasionally. Add potatoes, and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at no stage must the sayur be covered whilst cooking. Add cabbage and return to this point add the vermicelli and simmer for 2 mins...add lemon juice to taste and serve immediately.

If you wish to prepare beforehand, stop after the adding the beans...then cool pan in cold water.....then commence from the boiling and add cabbage and vermicelli from there.

NOTES : Jon Randall from the Food Wine list very graciously send me this recipe as well as many others for the Rijsttafel. Jon's email is spellworks@...

Recipe by: Jon Randall/tpogue@...

Posted to MC-Recipe Digest by Terry Pogue <tpogue@...> on Mar 7, 1998

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