Here is another vegetarian dish that sometimes we prepare for our yoga retreat guests in Langkawi.
Vegetarian Green Curry (serves 4 people)
1 small size cauliflower cut into big pieces (this will keep the crunchiness of the cauliflower after cooked)
About 200 grams of long beans cut into about 1 inch size
About 15 fresh baby sweet corns (halved)
2 pieces of hard tofu cut into cubes
Half of a carrot (peeled) cut into strips of about the similar size of the cut long beans
8-10 cherry tomatoes
About 12 sweet peas
2 cups of coconut milk
About 30 curry leaves
3-4 stalks of lemon grass, lightly pounded
3-4 pieces of kaffir lime leaves crushed with the hand
Salt to taste
A bit of cooking oil
To grind into paste -
4-5 stalks of lemon grass (use only the first 2 inches from the root)
about 3-4 shallots
about 1-2 cloves of garlic (optional if you do not like garlic)
about 2 inches cube of ginger
about 2 inches cube of galangal
about 2-3 big green chillies deseeded
about 2-3 small green chillies deseeded (optional, it depends on how spicy you prefer)
2-3 kaffir lime leaves (remove the stem of the leaves)
a bit of water for mixing
Important tips - Never cover with lid, as the vegetable will loose its crunchiness. Unless you prefer soft vegetables for easier digestion.
Heat up the wok, add a bit of cooking oil. When the oil is hot enough at low heat, add in curry leaves for a few seconds and then the ground paste and the stalks of lemon grass, stir evenly until the paste thickened and fragrant. This will take a bit of time and patience.
Turn the heat up to medium.
Add in tofu and stir evenly. Sprinkle a bit of salt onto the tofu.
Add in baby sweet corns and stir evenly.
Add coconut milk. Add a bit of salt to taste. Turn the heat up to maximum. Stir evenly until boiling. Add crushed kaffir lime leaves.
Add cauliflower and carrots, stir evenly. After 1 minute, add the long beans and cherry tomatoes and cook for another 1 minute, stir evenly.
Switch off the fire, and immediately add in the sweet peas. Stir evenly.
Add salt to taste if needed.
Serve immediately, or else the vegetables will become soggy.
It is very nice to eat with Basmati rice.
Also it is very nice to have some raw Sengkuang or Yam Bean (remove the skin and cut into sticks) as a side dish. It helps to balance the spiciness of the chillies and the richness of the coconut milk.
Bon Appétit!
Vegetarian Green Curry (serves 4 people)
1 small size cauliflower cut into big pieces (this will keep the crunchiness of the cauliflower after cooked)
About 200 grams of long beans cut into about 1 inch size
About 15 fresh baby sweet corns (halved)
2 pieces of hard tofu cut into cubes
Half of a carrot (peeled) cut into strips of about the similar size of the cut long beans
8-10 cherry tomatoes
About 12 sweet peas
2 cups of coconut milk
About 30 curry leaves
3-4 stalks of lemon grass, lightly pounded
3-4 pieces of kaffir lime leaves crushed with the hand
Salt to taste
A bit of cooking oil
To grind into paste -
4-5 stalks of lemon grass (use only the first 2 inches from the root)
about 3-4 shallots
about 1-2 cloves of garlic (optional if you do not like garlic)
about 2 inches cube of ginger
about 2 inches cube of galangal
about 2-3 big green chillies deseeded
about 2-3 small green chillies deseeded (optional, it depends on how spicy you prefer)
2-3 kaffir lime leaves (remove the stem of the leaves)
a bit of water for mixing
x x x x x x x x x x x x
Important tips - Never cover with lid, as the vegetable will loose its crunchiness. Unless you prefer soft vegetables for easier digestion.
Heat up the wok, add a bit of cooking oil. When the oil is hot enough at low heat, add in curry leaves for a few seconds and then the ground paste and the stalks of lemon grass, stir evenly until the paste thickened and fragrant. This will take a bit of time and patience.
Turn the heat up to medium.
Add in tofu and stir evenly. Sprinkle a bit of salt onto the tofu.
Add in baby sweet corns and stir evenly.
Add coconut milk. Add a bit of salt to taste. Turn the heat up to maximum. Stir evenly until boiling. Add crushed kaffir lime leaves.
Add cauliflower and carrots, stir evenly. After 1 minute, add the long beans and cherry tomatoes and cook for another 1 minute, stir evenly.
Switch off the fire, and immediately add in the sweet peas. Stir evenly.
Add salt to taste if needed.
Serve immediately, or else the vegetables will become soggy.
It is very nice to eat with Basmati rice.
Also it is very nice to have some raw Sengkuang or Yam Bean (remove the skin and cut into sticks) as a side dish. It helps to balance the spiciness of the chillies and the richness of the coconut milk.
Bon Appétit!
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