Malaysian-styled Vegetable Curry with homemade sambal - 超级下饭蔬菜咖喱

By WoonHeng · 60 min

Ingredients

Instructions

1. Heat 1 cup of the oil in a 1½-quart saucepan to 350°F. Fry the eggplant sticks in small batches for 1-2 minutes, until the skin turns slightly darker. Drain on paper towels using tongs.
2. Blanch the okra in boiling water for 1 minute. Drain and set aside.
3. Make the chile paste: blend the jalapeños, shallot, garlic, lemongrass white parts, galangal and 2 tbsp oil in a food processor to a fine paste. (A mortar and pestle also works.)
4. Heat a 5-quart Dutch oven over medium-low. Add the remaining 2 tbsp oil and sauté the chile paste, stirring often, for 20-30 minutes until it turns a darker red. Add oil if it looks dry.
5. Add the cumin, coriander and turmeric and stir for a few seconds until fragrant.
6. Add the vegetable stock, tofu puffs and pandan knots and bring to a boil. Cover and simmer 10 minutes over medium-low heat.
7. Uncover. While the broth simmers, add the cabbage, tomatoes, eggplant, lime leaves and curry leaves, pressing vegetables under the broth with a spatula if needed.
8. Season with palm sugar, salt and mushroom seasoning, then taste and adjust.
9. When the cabbage is as crisp-tender as you like, add the okra and coconut milk and simmer 2-3 minutes more.
10. Stir in the lime juice, taste and adjust seasoning. Remove the pandan leaves before serving.

Summarized from WoonHeng's video. Watch it for the details.

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