Sayur Kari

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 2 medium onions, finely chopped
• 2 fresh red chilies, seeded and sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1/2 teaspoon laos powder
• 2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
• 1/2 teaspoon dried shrimp paste (trasi)
• 4 ounces finely diced beef
• 4 cups beef stock
• 2 cups thick coconut milk
• 2 1/2 teaspoons salt
• 2 large potatoes, peeled and diced
• 8 ounces green beans, finely sliced
• 1 lb cabbage, coarsely shredded
• 4 ounces rice vermicelli, soaked in hot water
• lemon juice

Recipe

• 1 heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
• 2 add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
• 3 add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
• 4 add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
• 5 add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
• 6 at no stage must the sayur be covered.
• 7 add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
• 8 turn off heat, add lemon juice to taste an serve immediately.