This vegetable curry is balanced with plenty of aroma and flavour from lemongrass, galangal and a touch of tamarind. Better yet, it is free of monosodium glutamate (MSG).
- 35 g dried prawns, soaked and rinsed
- 2 packets of vegetable curry mix (300 g)
- 20 g galangal (cut into three slices)
- 400 ml coconut milk
- 250 ml water
- 8 Thai lime leaves (6 g)
- 3 pandan leaves
- 1 turmeric leaf (optional)
- 2 stalks of lemongrass (70 g, cut into 5 cm lengths and bruised, optional)
- 1 tomato (100 g), sectioned
- 400 g cabbage, cut into 7 cm by 7 cm pieces
- 220 g cauliflower, cut into florets
- 200 g carrot, halve it laterally then slice diagonally into 0.5 cm thick pieces
- 100 g long bean, cut into 5 cm lengths
- 2 small brinjals (160 g), roll-cut
- 60 g tau kee (unfried dried beancurd skin), cut into 6 cm pieces
- 58 g tau pok (beancurd puff)
- 60 g tang hoon (dried mung bean vermicelli)
- ½ tsp salt (optional)
Heat a non-stick pot or wok over medium heat. Add dried prawns and fry for 1 min. Add the curry paste and fry until it simmers.
Add the galangal, coconut milk and water. Let the mixture come to a simmer and add the lime leaves, pandan leaves, turmeric leaf, lemongrass and tomato. Let the mixture come to a simmer.
Add the cabbage, cauliflower, carrot, long bean and brinjal. Let the mixture come to a simmer.
Add the tau kee, tau pok and tang hoon. Season with salt if needed.
Turn the heat to low and simmer for 10 mins. Serve hot.
TIP This curry mix is not easily found online. It is available at some provision shops and selected outlets of U Stars Supermarket. I paid $2.50 for a 150g packet.
TIP If you are keeping the curry overnight, the gravy thickens, especially if you add mung bean vermicelli which tends to soak up moisture. This is an easy problem to solve. Simply add a little more water and season the curry with a little more salt or light soya sauce.
Text: Straits Times
Photo: Hedy Khoo