TCK (Third Culture Kid) Curry     


DescriptionVeggie Curry (for people who are lucky enough to live near Asian markets and find the best ingredients!)
Curry TypeVegetable
StrengthHot
DifficultyModerate
Sourceself
VegetarianYes
VeganNo
Time to prepareOne hour
Time to cook15 minutes
No. of servingsabout 6
Ingredients1 1/2 cups Bok Choy (Chinese cabbage)
2 Chinese eggplants
2 red bell peppers
3 white potatoes
3 roma tomatoes
1 white onion, roughly chopped
1 bulb garlic, finely chopped
1" cube ginger, finely chopped
7-10 red Thai chili peppers with seeds
3" lemon grass (stalk), bruised, finely chopped
juice of 2 limes
dash of tamarind paste (too much will make it quite sour)
dash of Sriracha chilie sauce
dash Si Chuan hot pepper paste
1 can coconut milk (store in fridge for one hour prior to thicken it)





InstructionsBrown the onion, garlic, ginger, lemon grass & chilies.

Add Bok Choy, tomatoes, bell peppers, Sriracha sauce and Si Chuan paste - - -
stir-fry at high heat for 2-3 minutes.

Lower heat, add the rest of the veggies and the coconut milk. Lower heat and simmer until done (30-45 minutes). Five minutes before turning off the heat, add the lime juice and tamarind.

I made my own Malaysian curry powder for this -- my first time grinding spices by hand. Next time I
NotesTo any readers who are TCKs and grew up in Asia - - - try grinding your own curry powder! ! The smell alone will remind you of "home."
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