Ingredients
For curry paste
(blend with some water for a thick curry paste)
Dried chilies -
as needed
1 lemongrass
stalk
1/2 inch ginger
1/2 inch
galangal
1 red onion
1 1/2 tsp black
mustard seeds
1 tsp crushed
black pepper
1 1/2 tsp
coriander powder
Other
ingredients
1 tomato –
sliced
3 red chilies -
slit
5 garlic cloves
- sliced
1 red onion -
sliced
2 tsp dark soy
sauce
2 tsp apple
vinegar
Oil - as needed
Water - as
needed
Salt - to taste
Prepare the Curry Paste:
Blend dried chilies, lemongrass, ginger, galangal, red onion, black mustard seeds, crushed black pepper, and coriander powder with some water to form a thick paste.
Cook the Curry:
Heat oil in a
large pot.
Sauté sliced
onion and garlic until fragrant.
Add slit red
chilies and stir.
Add the
prepared curry paste and cook until the oil separates from the paste.
Add Vegetables:
Add sliced
tomato, carrot, potato, and brinjal. Stir well.
Pour in enough
water to cover the vegetables and let them cook until almost tender.
Add okra and
long beans.
Stir in dark
soy sauce, apple vinegar, and salt to taste.
Finish the
Curry:
Cook until all
the vegetables are tender and the flavors are well combined.
Turn off the
heat and let the curry sit for a few minutes before serving.
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