|Description||Malaysian-Indonesian influenced, sweet|
|Source||Pearl Lai, my Amah in Hong Kong, who lived in Singapore & Malaysia during WWII and introduced me to curry at age 13|
|Time to prepare||60-90 minutes|
|Time to cook||15-20 minutes|
|No. of servings||6-8|
|Ingredients||2 brown onions
1-1 1/2 bulbs (not cloves) garlic
7-8 serrano chilies, with seeds
4 red potatos
24 oz. coconut milk
8 ounces Vitasoy sweet soy milk
salt, black pepper to taste
1/2 cup olive oil
juice of 4 limes
lemon grass - 2 inches, chopped
tomato ketchup q.s
butter, clarified butter or ghee q.s.
Veggies: eggplant, cauliflower 1/4 cup each
2 tbs Malaysian Curry powder
2 tbs Madras curry powder
brown sugar q.s.
(optional: Meat: fish, shrimp, chicken or beef)
Lots of chopping. It takes me about an hour, but I dawdle. One can probably make this dish 45 minutes. I slice veggies as I prep the bananas and potatoes.
Parboil potatoes 15 minutes, slice, set aside.
Saute sliced bananas in butter and brown sugar, set aside.
Chop onions, garlic, chili peppers, veggies, veggies.
Slice limes and squeeze out juice.
- - - - - - - - - - - -
In olive oil, saute onions, garlic, ginger & chili peppers 2-3 minutes high heat, until browning.
Add curry paste and curry powder. Stir-fry/saute medium-high. Add tomatoes. Saute. Add bananas, lower heat.
Stir in coconut milk, Vitasoy & add veggies. Simmer low heat for 15 minutes.
Add meat into sauce, or add seperately when you serve.
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