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Snake bean & potato curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Hearty vegetable curry: a flavorful way to boost your veggie intake.
Ingredients:
  • 1/2 brown onion, chopped
  • 36.40 gm peanut oil
  • 20.00 ml finely grated fresh ginger
  • 20.00 ml finely grated fresh galangal
  • 2 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 3 tsp sambal oelek
  • 2 tsp ground turmeric
  • 12.20 gm shrimp paste
  • 3 large (about 600g) desiree potatoes, peeled, cut into 3cm cubes
  • 1 x 400ml can coconut milk
  • 125ml (1/2 cup) water
  • 1 bunch snake beans, cut into 5cm lengths
  • Pinch of salt
  • 40.00 ml fried shallots
Instructions:
  • Combine onion, 1 tablespoon of oil, lemon juice, ginger, galangal, garlic, cumin, coriander, sambal oelek, turmeric, and shrimp paste in a food processor. Blend until smooth.
  • In a large saucepan over high heat, heat the remaining oil. Add the curry paste and cook for 30 seconds until fragrant. Mix in the potatoes until coated, then pour in the coconut milk and water. Bring to a boil, then simmer covered on low heat for 20 minutes, stirring occasionally.
  • Simmer the beans covered for 3 more minutes until they are vibrant green and tender crisp. Season with salt to taste.
  • Transfer the fragrant curry into a generous serving bowl and top it with crispy fried shallots for an extra crunch. Enjoy promptly.

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