Monday, March 06, 2006

COCONUT SHOOT CURRY

This is a relatively easy dish to make with Thai Red Chili paste. Go easy on the coconut cream… it’s meant to be light, and not too creamy. I bought 50 sen worth of fresh grated coconut.

Saw nice coconut shoots at RM4 per kg. at the market, so I thought why not make some vegetable curry. In fact any hardy veg. like bamboo shoots, cabbage, carrot, long bean and such can be used as well.


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Ingredients

3 tbsp. red curry paste
120gm. grated coconuts
250gm. coconut shoot (cubed)
Fried soybean skin (foo-chuk/tao-pok)
4 stalks long beans (3” length)
2 tbsp. cooking oil
Sugar/palm sugar and salt/fish sauce to taste

  1. Put grated coconut into muslin cloth and squeeze out the thick cream onto a cup.
  2. Add a little water to the squeezed coconut. As in step one, extract the ‘thin’ coconut milk onto another cup (1/2 cup yield).
  3. Fry the curry paste with cooking oil until fragrant on medium flame in a pot.
  4. Add in the cubed coconut shoots. Stir around to get them all coated with the curry paste for about 2 to 3 minutes.
  5. Pour in the thin coconut and give it a few stir. The coconut milk should just cover all the shoots; if not, add a little water.
  6. Cover and simmer for 30 minutes on low flame.
  7. Add the long beans and soybean skin, and the thick coconut milk. Put in sugar and salt. Cook for further 5 to 10 minutes on medium heat before serving.

**Depending on the vegetables used, cooking time varies. It’s best not to have soft and mushy vegetables.

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