MALAYSIAN Curry

**Author - Alee Venkatesh **


Malaysian Cuisine reflects the multi-ethnic uniqueness from within the nation and from surrounding regions which includes Malay, Chinese, Indian, Thai and Indonesian cultures.  Here is my simple vegetarian version of making Malaysian red curry using few vegetables & spice ingredients for that finger licking aromatic curry which can be served with plain rice.





INGREDIENTS FOR CURRY PASTE
  • dry red chillies & fresh red chillies to taste
  • ginger-garlic to taste
  • pinch of turmeric powder
  • 5-6 brazilian & macadamia nuts (soak for few minutes)
  • 2 chopped lemongrass
  • 2 tsp. galangal powder (available at Asian markets)

 OTHER INGREDIENTS
  • 1 can coconut cream
  • 1/2 cup vegetable stock
  • 1-2 kaffir lime leaves
  • 1-2 cup chopped vegetables - carrot, potato, cabbage, eggplant (& toasted tofu may be added)
  • salt to taste
  • 2-4 tsps. of sesame oil (this is important to get that authentic Malay taste)

METHOD
  1. Prepare curry paste by blending raw ingredients into a smooth paste
  2. Heat sesame oil in a large heavy bottomed pan, fry curry paste until oil separates
  3. Add turmeric powder, kaffir lime leaves & cut vegetables and cook until tender
  4. Add coconut cream, salt and extra chillies flakes (if needed) and boil until sauce becomes thick
  5. Serve hot with plain rice