Sayur Kari Vegetables In Coconut Milk With Curry Spices Recipes

SAYUR KARI

Steps:

• Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
• Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
• Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
• Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
• Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
• At no stage must the sayur be covered.
• Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
• Turn off heat, add lemon juice to taste an serve immediately.

SAYUR KARI (VEGETABLES IN COCONUT MILK WITH CURRY SPICES)

Steps:

• 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 boil......at 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. Jons email is [email protected] Recipe by: Jon Randall/[email protected] Posted to MC-Recipe Digest by Terry Pogue on Mar 7, 1998

VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
• Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
• Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.