MIXED VEGETABLES CURRY 咖哩杂菜~RECIPE BY: AGNES CHANG 蓝赛珍

材料 ：
250g 包菜，洗净，切块
150g 长豆，洗净，切3cm长段
150g 羊角豆，洗净，切去头部
1条 茄子，洗净，切块
10粒 豆腐卜，切半
2000ml 水
200ml 浓椰浆

咖哩料 ：
100g 葱头仔，打烂
4支 香茅，拍烂
2大匙 咖哩叶
100g 红辣椒，打烂
1小匙 马来栈，炒香
4大匙 咖哩粉
3大匙 辣椒糊

调味料 ：
1大匙 生抽
1小匙 盐

做法 ： 烧热3大匙油，爆香葱头仔、香茅和咖哩叶，再加入其余的咖哩料炒香。 将全部材料和水加入煮滚，转小火继续煮15分钟，加入调味料和椰浆再煮滚即可上桌享用。

Ingredients :
250g cabbage, cleaned and cut into pieces
150g long bean, cleaned and cut into 3cm length
150g lady finger, cleaned, cut into pieces
1 eggplant, cleaned and cut into pieces
10 taufu pok, cut into half
2000ml water
200ml thick coconut milk

Curry paste :
100g shallots, pounded
4 stalks lemongrass, crushed
2 tbsp curry leaves
100g red chilli, pounded
1 tsp belacan, toasted
4 tbsp curry powder
3 tbsp chilli paste

Seasoning :
1 tbsp light soya sauce
1 tsp salt

Method : Heat up 3 tbsp oil, sauté shallot, lemongrass and curry leaves until fragrant. Add in the remaining curry paste ingredients and stir-fry until aromatic. Add in all ingredients and bring to boil. Lower the heat and continue to simmer for 15 minutes. Add in seasoning, coconut milk and bring to boil. Dish up and serve hot.

RECIPE BY: AGNES CHANG 蓝赛珍