Here, I'm sharing the original recipe, which I believe is good with the creamy thick gravy.
Recipe Source - Yum Yum Magazine No. 67 with modifications
Ingredients
Curry Paste Ingredients - Combined
2 tbsp chili boh
1 tbsp meat curry powder
1/2 tsp tumeric powder
3 slices galangal
1 tbsp chopped ginger
2 stalks lemongrass - crushed
Seasoning
1 tbsp tamarind juice
2 tsp salt
2 tsp sugar
100 ml thick coconut milk + 2 tbsp water
3 pieces tempe - cut small pieces and fried
3 pieces firm taukwa - quartered and fried
120 gm french beans - cut sections
3 red chillies - seeded and cut into pieces
3 tbsp oil
2 tbsp chili boh
1 tbsp meat curry powder
1/2 tsp tumeric powder
3 slices galangal
1 tbsp chopped ginger
2 stalks lemongrass - crushed
Seasoning
1 tbsp tamarind juice
2 tsp salt
2 tsp sugar
100 ml thick coconut milk + 2 tbsp water
3 pieces tempe - cut small pieces and fried
3 pieces firm taukwa - quartered and fried
120 gm french beans - cut sections
3 red chillies - seeded and cut into pieces
3 tbsp oil
- Heat oil in cooking pan, saute curry paste ingredients until fragrant and oil separates.
- Add in french beans and red chillies to cook. If adding tofu puffs, more water is needed. Pour in some water, stir fry, bring to boil.
- Add in fried ingredients and seasoning to taste. Mix well.
- Add in coconut milk, bring to boil and dish up to serve.
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
14 comments:
Looks very appetizing, love curries like this.
Kimmy, this is a very tasty vegetable curry. I love the addition of tempe.
Hi Baby Sumo, don't under estimate vegetarian curries. They are very appetising and addictive at time depending on the ingredients used to cook the curry. With the gravy alone, I can eat lots of rice.
Hi Phong Hong, tempe is my favourite ingredient in curries. I can also munch on fried tempe. They are so fragrant and tasty. For this curry, I like all the ingredients except the french bean.
Your curry looks so appetising. And love the colour too.
Hi Kimmy,
Your curry looks delicious! I love thick gravy, could eat two bowls of rice with just this one curry dish!
Thanks for sharing with CYB!
Hi Veronica, I love this curry, not only looks good but very tasty. I like to munch on the tempe. Wouldn't mind having this curry often but may substitute the coconut milk with yoghurt.
Hi Joyce, you are right, thick curries are flavourful and I love the curry coating the ingredients and rice of course. Yummy, yummy.
I love curries with tau kwa or tau pok, they absorb the favour very well. But I have not tried tempe before, hehe. =)
Hi Miss B, the fried is also good. Has a soy taste of its' own and blends well with the creamy curry.
Hi kimmy i would love to try this dish. What is the chili boh in the ingredient list? It is vegetarian chili sauce? Thanks for your reply.
Hi Anonymous, chilli boh is similar to ground wet dried chillies. Dried red chillies are soaked till soft [either with seeds or deseeded], drained and blended into a thick fine paste without water. We can easily obtain the paste in our wet markets.
Hi kimmy thanks for your swift reply. Now I know what is chilli boh. I love your recipes and I will translate them as instructions to my myamar helper, the dishes always turns out yummy without fail. Thx so much for sharing. I look forward to more vegetarian dishes as my family has meatless Friday every week and I am always scratching my head for vegetarian recipes on Thurs night to please my fussy foodie husband.
Hi Anonymous, thanks for your feedback.There are lots of vegetarian dishes that I have cooked. Should say most of them are simple, tasty and healthy especially those that I used 5 colours ingredients which are beneficial to our body. I don't use processed vegetarian food ingredients in vegetarian dishes so should be consider healthy dishes. Happy Cooking.
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