malaysian stew
How to make Malaysian stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
6 tablespoons laksa curry paste
2 x 400 ml (14 fl oz) cans coconut milk
300 ml (½ pint) water
1 teaspoon salt
200 g (7 oz) peeled potatoes, cut into 1.5 cm (¾ in) pieces
250 g (8 oz) peeled carrots, cut into 1.5 cm (¾ in) pieces
100 g (3½ oz) fine green beans, topped, tailed and halved
150 g (5 oz) cauliflower florets
300 g (10 oz) peeled and deseeded butternut squash, cut into 1.5 cm (¾ in) pieces
50 g (2 oz) cashew nuts
50 g (2 oz) beansprouts
4 spring onions, trimmed and sliced on the diagonal
handful of Thai sweet basil leaves or fresh coriander
Method:
Heat the oil in a large pan over a medium heat. Add the onion and the curry paste and fry gently for 2–3 minutes until it begins to smell fragrant.
Pour in the coconut milk and measurement water, add the salt and bring to the boil.
Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes.
Sprinkle over the cashew nuts and simmer for 3 minutes until the vegetables are just tender.
Stir in the beansprouts, spring onions and basil or coriander. Simmer for 1 minute and serve immediately.
For quick Asian coconut soup, heat 1 tablespoon vegetable oil in a large wok and add 6 chopped spring onions, 1 tablespoon laksa curry paste, 400 ml (14 fl oz) coconut milk, 400 ml (14 fl oz) vegetable stock and 300 g (10 oz) pack stir-fry vegetables. Bring to the boil and cook over a high heat for 4–5 minutes. Season and serve. Total cooking time 10 minutes.
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