Coconut Vegetable Curry
This Coconut Vegetable Curry is a vibrant, aromatic dish that showcases a medley of fresh vegetables simmered in a rich coconut milk base infused with an array of warm spices. The combination of tender potatoes, crisp green beans, and crunchy cabbage creates a delightful contrast in texture, while the addition of lemongrass and aromatic herbs enhances its tropical fragrance. Perfect as a comforting main dish or a colorful side, this recipe reflects the essence of Southeast Asian cuisine and is sure to impress with its layers of flavor and creamy goodness.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Peanut oil
2 tablespoons (For frying)
Onions
2 medium (Finely chopped)
Fresh red chilies
2 (Seeded and sliced)
Garlic cloves
4 (Finely chopped)
Fresh ginger
2 teaspoons (Finely grated)
Ground coriander
2 teaspoons
Ground cumin
1 teaspoon
Ground turmeric
1 teaspoon
Ground black pepper
1 teaspoon
Laos powder
1/2 teaspoon
Lemongrass
2 stalks (Or 1 teaspoon finely chopped lemon rind)
Dried shrimp paste
1/2 teaspoon ((trasi))
Beef
4 ounces (Finely diced)
Beef stock
4 cups
Thick coconut milk
2 cups
Salt
2 1/2 teaspoons
Potatoes
2 large (Peeled and diced)
Green beans
8 ounces (Finely sliced)
Cabbage
1 lb (Coarsely shredded)
Rice vermicelli
4 ounces (Soaked in hot water)
Lemon juice
To taste
Instructions
1
In a large saucepan, heat the peanut oil over medium heat. Add the finely chopped onions and sliced red chilies. Sauté for about 4 to 5 minutes, stirring occasionally, until the onions soften and begin to color.
2
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3
Sprinkle in the ground coriander, ground cumin, ground turmeric, ground black pepper, Laos powder, and dried shrimp paste. Also, add the chopped lemongrass or lemon rind. Fry the mixture for another minute, ensuring the spices blend well.
4
Add the diced beef to the pan and stir-fry for 3 to 4 minutes, or until the meat changes color.
5
Pour in the beef stock and thick coconut milk, followed by the salt. Bring the mixture slowly to a boil while stirring occasionally.
6
Once boiling, add the diced potatoes and let them simmer uncovered for 10 minutes.
7
Next, incorporate the sliced green beans and continue to simmer for an additional 5 minutes. Remember to keep the pot uncovered throughout this process.
8
Add the shredded cabbage and bring the curry back to a boil. Then, add the soaked and drained rice vermicelli and simmer for 2 to 3 minutes, just until the noodles are heated through.
9
Remove the pot from the heat and add lemon juice to taste. Serve the Coconut Vegetable Curry immediately, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Vegetable Curry?
Coconut Vegetable Curry is a vibrant and aromatic Southeast Asian dish featuring a medley of fresh vegetables like potatoes, green beans, and cabbage simmered in a rich, spiced coconut milk base.
What are the primary vegetables used in this recipe?
The main vegetables included are diced potatoes, finely sliced green beans, and coarsely shredded cabbage.
Is this Coconut Vegetable Curry recipe vegetarian?
As written, the recipe contains finely diced beef and dried shrimp paste, so it is not vegetarian. However, these can be omitted or substituted for a vegetarian version.
How can I make this recipe vegan?
To make this recipe vegan, replace the beef with extra vegetables or tofu, use vegetable stock instead of beef stock, and substitute the shrimp paste with a vegan alternative like miso or soy sauce.
What can I use if I don't have peanut oil?
You can substitute peanut oil with any neutral high-heat cooking oil, such as vegetable oil, canola oil, or grapeseed oil.
What is Laos powder?
Laos powder is another name for ground galangal, a root related to ginger that is common in Southeast Asian cuisine. If unavailable, you can use a bit more ginger or a mixture of ginger and lemon zest.
Can I use lemon rind if I don't have fresh lemongrass?
Yes, if fresh lemongrass stalks are unavailable, you can substitute them with 1 teaspoon of finely chopped lemon rind.
How long should I sauté the onions and chilies?
Sauté the finely chopped onions and sliced red chilies for about 4 to 5 minutes over medium heat until the onions soften and begin to color.
Which spices are included in the curry base?
The curry is seasoned with ground coriander, cumin, turmeric, black pepper, Laos powder, and dried shrimp paste.
When should the beef be added to the pot?
Add the diced beef after the aromatics and spices have been fried for a minute, then stir-fry it for 3 to 4 minutes until the meat changes color.
What type of coconut milk is required?
The recipe calls for 2 cups of thick coconut milk to create a rich and creamy texture.
Should the curry be covered while simmering?
No, the instructions specify to keep the pot uncovered throughout the simmering process after the liquid is added.
How long do the potatoes need to simmer?
Once the liquid comes to a boil, add the diced potatoes and let them simmer uncovered for 10 minutes.
When do I add the green beans?
Add the finely sliced green beans after the potatoes have simmered for 10 minutes, then continue simmering for an additional 5 minutes.
How do I prepare the cabbage for this dish?
The cabbage should be coarsely shredded and added to the pot after the green beans have finished their 5-minute simmer.
How are the rice vermicelli noodles prepared?
The rice vermicelli should be soaked in hot water until soft, then drained before being added to the curry for a final 2 to 3 minutes of simmering.
Why is lemon juice added at the end?
Lemon juice is added after removing the pot from the heat to provide a fresh, acidic balance to the rich coconut and savory spice flavors.
Is this curry very spicy?
This curry has a moderate heat level from 2 fresh red chilies and ground black pepper, but it is balanced by the creamy coconut milk.
How should I serve Coconut Vegetable Curry?
Serve the curry immediately while hot, ideally garnished with fresh herbs of your choice.
Can I use chicken stock instead of beef stock?
Yes, chicken stock or vegetable stock can be used as a direct replacement for beef stock depending on your dietary preference.
What is trasi?
Trasi is a fermented dried shrimp paste used in Indonesian and Southeast Asian cooking to provide a deep, savory umami flavor.
How many ingredients are in this recipe?
There are 21 specific ingredients used in this Coconut Vegetable Curry, including spices and aromatics.
Can I add other vegetables to this curry?
Absolutely! Vegetables like carrots, bell peppers, or cauliflower would work well in this curry base.
What makes this curry aromatic?
The combination of fresh ginger, garlic, lemongrass, and warm spices like coriander and cumin creates its distinct tropical fragrance.
How should the potatoes be prepared?
The potatoes should be peeled and diced into even pieces before being added to the curry.
Is it necessary to seed the chilies?
The recipe recommends seeding the red chilies before slicing to control the heat level, as most of the spice is in the seeds.
How much rice vermicelli is used?
The recipe uses 4 ounces of rice vermicelli, which should be soaked and drained before adding to the pot.
Can I store leftovers of this curry?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the noodles may absorb more liquid over time.
Does this dish contain gluten?
The ingredients listed are generally gluten-free (rice vermicelli is gluten-free), but always check labels on items like beef stock and shrimp paste to ensure they are certified gluten-free.
Can I make this curry without beef?
Yes, you can simply omit the beef or replace it with a plant-based protein or more vegetables to make it a strictly vegetable curry.