Malaysian vegetable curry
Simple and delish, real heartwarming on a rainy day. The key thing here is curry paste. Find your favorite and stick to it! Personally go for one with lemongrass, turmeric and herbs for more flavor. Serve with brown rice.
- Red onion (1, halved and diced into cubes)
- Garlic (1 clove, chopped)
- Eggplant (1 medium-large, chopped)
- Button mushroom (10-12, chopped)
- Zucchini or carrot (1-2 large)
- Malaysian curry paste (half a cup)
- Coconut milk (1 can)
- Water (enough to cover)
- Basil (finely sliced for garnish)
- Lemon (half, just a squeeze)
- Sunflower or olive oil (4-5 tablespoons)
1. In a deep pan, sauté onions and garlic until onions turn slightly transparent. Add eggplant, zucchini, mushrooms or any kind of fresh vegetables you can find from the market. Saute for another 5 minutes under low-medium heat.
2. Add curry paste, stir the paste until it coats the vegetables. Then pour in the coconut milk and turn up the heat to medium-high.
3. When it come to a boil, add water until vegetables are fully submerged. For a creamier curry, add less water. Turn down to low-medium heat and allow to simmer for 10-15 minutes or until vegetables are soft. Stir along the way.
4. Once done, turn the heat off, sprinkle some fresh basil and squeeze half a lemon and stir. If you can't find basil, try parsley, mint or cilantro. Funny enough, it's best eaten the next day. So save some for tomorrow!
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