Malaysian vegetable curry

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  1. Blend all the spice paste ingredients with a bit of water and set aside.
  2. Prepare the vegetables by cutting it all into bite size pieces.
  3. Fry the spice paste, on medium heat, in a little cooking oil until fragrant. About 10 minutes. Keep stirring to prevent burning.
  4. If you want to add some tofu to this dish to make it a one dish meal, lightly pan fry the tofu in a medium frying pan first.
  5. Add all the vegetables and coat in the spice paste.
  6. Add the coconut milk and bring to a boil.
  7. Add the tofu now if you are using it.
  8. Let simmer for about 10 minutes until the vegetables are tender.
  9. Season with some fish sauce and the sugar.
  10. Garnish with some slices of red chilli and sprigs of coriander.


For the curry sauce base
  • 7-10 long red chilies depending on how hot you like it!
  • 8 shallots
  • 4 cloves of garlic
  • 1" of turmeric
  • 1" of galangal
  • 1" of ginger
  • 2 stalk of lemongrass
  • 3 tbsp of curry powder
  • Vegetables: (or add your own ingredients)
  • 1 bunch french beans
  • A handful of tenderstem
  • 1 squash
  • 2 carrots
  • Aubergine
  • Cauliflower
  • Chilli and coriander to garnish
  • 1 can coconut milk
  • Fish sauce
  • 1 tsp of sugar
  • Salt to taste

Recipe by May Cee

Adapted from