Sayur Kari (Vegetables in Coconut Milk with Curry Spices)

Sayur Kari (Vegetables in Coconut Milk with Curry Spices) Ingredients

2 tb Oil	1/2 ts Shrimp paste
2 md Onion; finely chopped	4 oz Beef; finely diced
2 Whole red chiles; finely	4 c Beef stock
2 Cloves garlic; finely	2 c Coconut milk; thick
2 ts Ginger; grated	2 lg Potatoes; peeled and diced
2 ts Coriander	8 oz Green beans; finely sliced
1 ts Cumin	1 lb Cabbage; coarsely shredded
1 ts Black pepper	4 oz Vermicelli (rice); soaked in
1/2 ts Galangal	Lemon juice to taste
2 Stalks lemon grass

Instructions for Sayur Kari (Vegetables in Coconut Milk with Curry Spices)

Heat oil in pan, and fry the onions and chilis until onions are soft and start to color (4-5 mins) Add garlic and ginger and fry for 1 minute more. Add rest of ground spices, lemongrass and trasi, fry, stirring constantly for 1 minute. Add beef, and fry until changes in color, add stock, coconut milk,salt and bring to boil slowly, stirring occasionally. Add potatoes, and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at no stage must the sayur be covered whilst cooking. Add cabbage and return to boil......at this point add the vermicelli and simmer for 2 mins...add lemon juice to taste and serve immediately. If you wish to prepare beforehand, stop after the adding the beans...then cool pan in cold water.....then commence from the boiling and add cabbage and vermicelli from there. NOTES : Jon Randall from the Food Wine list very graciously send me this recipe as well as many others for the Rijsttafel. Jons email is spellworks@PATROL.I-WAY.CO.UK Recipe by: Jon Randall/tpogue@idsonline.com Posted to MC-Recipe Digest by Terry Pogue on Mar 7, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Beef	Cabbage	Chile
Coconut Milk	Coriander	Cumin	Garlic
Ginger	Lemon	Onion	Potato
Rice	Shrimp

Vegetables Bean Garlic Cabbage Onion Potato Rice Shrimp Ginger Green beans Lemon Milk

for flavor and categorization

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