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    Home » Curry » Gravy Curries » Malaysia -- Vegetarian Curry with Coconut Milk

    Malaysia -- Vegetarian Curry with Coconut Milk

    Published: Sep 15, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    BM# 44: A-Z Cooking Series -- Around the World in 30 days
    Country: M for Malaysia
    Dish: Vegetarian Malaysian Curry with Coconut Milk

    We are going to the Malaysia today. It is located in Southeast Asia. The country is multi-ethnic and multi-cultural. The population can be broadly divided into 3 ethnic groups: Malays, Chinese & Indian. Most of the Malaysian dishes have strong influences of all these countries.

    One of my very good friends is from Malaysia and I asked her help in picking a recipe. She suggested couple of dishes that required procuring ingredients typical to Malaysia. Then I asked her Malaysian curry recipe and she sent me the recipe and then even made it for us. I planned on clicking her curry, but it was all gone so quickly that I didn't get a chance to take pics.

    Malaysian Curry with Coconut milk

    Then I found another Malaysian curry recipe that was slightly different from my friend's version. I double checked with my friend and after getting her nod of approval, I made this curry with freshly made curry paste and coconut milk.

    Vegetarian Curry with Coconut Milk

    Difference between Indian & Malaysian curries is that the veggies are cooked till fork tender and never over-cooked in Malaysian curries. Also what I found was the tang factor missing, there are no tomatoes or tamarind in the curry. But all in all this is a delicious curry that is best served with steamed rice.

    Malaysian Curry with Coconut milk

    Recipe adapted from here:

    Malaysian Curry with Coconut milk

    Vegetarian Curry with Coconut Milk

    Recipe for a spicy and delicious Malaysian vegetable curry. Tastes great when served with steamed rice.
    Author: Pavani
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    Prep Time: 30 minutes mins
    Cook Time: 1 hour hr
    Total Time: 1 hour hr 30 minutes mins
    Course: Main Course
    Cuisine: malaysian
    Servings: 4 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)
    Get Recipe Ingredients

    Instructions

    Prepare the Curry Paste:

    • Soak the dry red chilies in some warm water for 15 minutes. Drain before using.
    • Grind all the ingredients into a smooth paste. Set aside.

    To make the Curry:

    • Heat 2tbsp oil (I used coconut oil, but any oil can be used), add the curry paste and saute till the oil separates.
    • Next add the coconut milk and 1 cup of water (or veggie stock) and kaffir lime leaves. Bring to a boil.
    • 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.
    • 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!!

    Notes

    Malaysian Curry with Coconut milk
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sapana Behl

      September 15, 2014 at 12:30 pm

      Malaysian curry looks so creamy and colorful. Very well made..

      Reply
    2. Varadas Kitchen

      September 15, 2014 at 2:27 pm

      A very hearty and filling curry. Really like the fresh made curry paste.

      Reply
    3. Suma Gandlur

      September 15, 2014 at 2:38 pm

      That colorful curry is inviting. Those lime leaves and galangal must lend a citrusy flavor to the dish.

      Reply
    4. Linsy Patel

      September 15, 2014 at 6:49 pm

      looks delicious, i love malaysian veg dishes and this looks perfect , going to make it soon. if you have time visit me too.

      Reply
    5. Priya Suresh

      September 15, 2014 at 7:12 pm

      Lovely medley of colourful vegetables, am sure lime leaves and galangal take this curry to a different level na..

      Reply
    6. Sathya Priya

      September 16, 2014 at 1:39 am

      oh what a colorful healthy curry .Nice info abut the cuisine too .You got such a lovely space pavani .Bookemarked few recipes .Happy to follow u .Glad if u follow me back .

      Reply
    7. Manjula Bharath

      September 16, 2014 at 3:41 am

      wow such an tempting combo of veggies used for making this inviting curry 🙂 very very flavorful one !!

      Reply
    8. Srivalli

      September 16, 2014 at 9:12 am

      Such inviting looking curry Pavani..very nicely presented..

      Reply
    9. vaishali sabnani

      September 16, 2014 at 5:17 pm

      Pavani I would love cooking this curry...the flavors are awesome and I like to grind them very very fresh..a very flavorful curry.

      Reply
    10. Usha Rao

      September 17, 2014 at 1:04 am

      Bowl of curry is inviting and beautiful pictures. I will try this curry.

      Reply
    11. Harini-Jaya Rupanagudi

      September 18, 2014 at 1:43 am

      Very flavorful curry. My husband is very fond of this curry paste with lemon grass and galangal/ginger.

      Reply
    12. Global Tastes & Travels Inc.

      October 05, 2014 at 12:02 pm

      I love Malaysian food and this curry looks delectable

      Reply
    13. Global Tastes & Travels Inc.

      October 05, 2014 at 12:02 pm

      I love Malaysian food and this curry looks delectable

      Reply
    14. Archana Potdar

      October 15, 2014 at 1:04 pm

      Sinfully delicious. I love the flavours here and with rice wow in heaven.

      Reply
    15. Priya Srinivasan

      October 29, 2014 at 7:59 am

      Looks super delicious pavani!!! very tempting with rice!

      Reply
    16. PJ

      October 31, 2014 at 11:46 am

      Lovely curry and that last pic is truly making me hungry...

      Reply
    17. Jessica Liao

      November 06, 2015 at 2:21 am

      Can I use a food processor to grind the ingredients together for the curry paste?

      Reply
    18. Pavani N

      November 06, 2015 at 3:16 am

      Jessica, sure you can use food processor to grind the curry paste. Hope you like the dish.

      Reply

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    3 shares