咖哩杂菜 MIXED VEGETABLES CURRY

材料:

250g包菜，洗净，切块

150g长豆，洗净，切3cm长段

150g羊角豆洗净，切去头部

1条茄子，洗净，切块古

10粒豆腐卜，切半

2000ml水

200ml浓椰浆

咖哩料:

100g葱头仔，打烂

4支香茅，拍烂

2大匙咖哩叶

100g红辣椒，打烂

1小匙马来栈，炒香

4大匙咖哩粉

3大匙辣椒糊

调味料:

1大匙生抽，

1小匙盐

做法：

1，烧热3大匙油，爆香葱头仔，香茅和咖哩叶，再加入其余的咖哩料炒香

2，将全部材料和水加入煮滚，转小火继续煮15分钟，加入调味料和椰浆再煮滚即可上桌享用。

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**INGREDIENTS: **

250g cabbage, cleaned and cut into pieces

150g long bean, cleaned and cut into 3cm length

150g lady finger, cleaned

1 eggplant, cleaned and cut into pieces

10 taufu pok, cut into half

2000ml water

200ml thick coconut milk

**CURRY PASTE: **

100g shallot, pounded

4 stalks lemongrass, crushed

2 tbsp curry leaves

100g red chilli, pounded

1 tsp belacan, toasted

4 tbsp curry powder

3 tbsp chilli paste

**SEASONING: **

1 tbsp light soya sauce

1 tsp salt

**METHOD: **

Heat up 3 tbsp oil, saute shallot, lemongrass and curry leaves until fragrant. Add in the remaining curry paste ingredients and stir- fry until aromatic.
Add in all ingredients and bring to boil. Lower the heat and continue to simmer for 15 minutes. Add in seasoning, coconut milk and bring to boil. Dish up and serve hot.