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Vegetarian Curry with Coconut Milk Yum
Recipe for a spicy and delicious Malaysian vegetable curry. Tastes great when served with steamed rice.
Vegetarian Curry with Coconut Milk
Course main course
Cuisine malaysian
Prep Time
30 minutes

Cook Time
60 minutes
Servings
serving
Ingredients
For the Curry Paste:
  • 3 chilies Dry red (I used Indian red that were very spicy, if you are using milder , then increase the quantity)
  • 2 red chili Thai
  • 2 tsps Galangal , grated
  • 3 cloves Garlic
  • 1 Ginger ” – piece
  • 2 Lemon Grass – use only the white soft part
  • 1 Red Onion – small, chopped (or use 2~3 shallots)
  • 12 Cashews (or use candle nuts/ macademia nuts or brazil nuts)
  • ½ tsp Turmeric
For the Curry:
  • 2 Eggplant Japanese/ Chinese – sliced
  • 1 cup Cabbage – chopped
  • 1 Zucchini – small, sliced
  • 1 Carrot – small, peeled and diced
  • ½ cup Green Beans – cut into 1″ pieces
  • ½ cup Soy Puffs – cut in half (these are available in Asian markets in the refrigerator section)
  • 1 cup Coconut milk
  • 3 Kaffir Lime leaves (I didn’t have any, so skipped them)
Course main course
Cuisine malaysian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
For the Curry Paste:
  • 3 chilies Dry red (I used Indian red that were very spicy, if you are using milder , then increase the quantity)
  • 2 red chili Thai
  • 2 tsps Galangal , grated
  • 3 cloves Garlic
  • 1 Ginger ” – piece
  • 2 Lemon Grass – use only the white soft part
  • 1 Red Onion – small, chopped (or use 2~3 shallots)
  • 12 Cashews (or use candle nuts/ macademia nuts or brazil nuts)
  • ½ tsp Turmeric
For the Curry:
  • 2 Eggplant Japanese/ Chinese – sliced
  • 1 cup Cabbage – chopped
  • 1 Zucchini – small, sliced
  • 1 Carrot – small, peeled and diced
  • ½ cup Green Beans – cut into 1″ pieces
  • ½ cup Soy Puffs – cut in half (these are available in Asian markets in the refrigerator section)
  • 1 cup Coconut milk
  • 3 Kaffir Lime leaves (I didn’t have any, so skipped them)
Vegetarian Curry with Coconut Milk
Instructions
Prepare the Curry Paste:
  1. Soak the dry red chilies in some warm water for 15 minutes. Drain before using.
  2. Grind all the ingredients into a smooth paste. Set aside.
To make the Curry:
  1. Heat 2tbsp oil (I used coconut oil, but any oil can be used), add the curry paste and saute till the oil separates.
  2. Next add the coconut milk and 1 cup of water (or veggie stock) and kaffir lime leaves. Bring to a boil.
  3. Next add all the veggies and tofu puffs. Lower the heat and simmer till the veggies are done to the desired tenderness. Malaysians traditionally don’t overcook their veggies, so carrot and beans are usually left crisp tender.
  4. Season with salt, mix well and turn off the heat. Serve with steamed Jasmine rice. Curry usually tastes better for the next meal as it has more time to absorb all the flavors. But served hot, it tastes delicious too!!
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