Sayur kari

Sayur kari

Vegetables cooked in coconut milk with curry spices

The Complete Asian Cookbook
Alan Benson


Quantity Ingredient
2 tablespoons peanut oil
2 onions, finely chopped
2 fresh red chillies, seeded and sliced
4 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon laos powder
2 stems lemongrass
or 1 teaspoon lemon zest, finely grated
1/2 teaspoon dried shrimp paste
125g rump steak, finely diced
1 litre beef stock
500ml thick coconut milk
2 1/2 teaspoons salt
6 dried daun salam leaves
2 large potatoes, peeled and diced
250g green beans, finely sliced
500g cabbage, coarsely shredded
125g rice vermicelli, soaked in hot water for 10 minutes and drained
lemon juice, to taste


  1. Heat the peanut oil in a wok or large heavy-based saucepan over medium heat. Add the onion and chilli and cook until the onion is soft and starting to colour. Add the garlic and ginger and cook for 1 minute, then add the ground spices, lemongrass and shrimp paste and stir-fry for a further 1 minute.
  2. Add the beef and stir-fry for 3–4 minutes, or until the beef changes colour. Add the stock, coconut milk, salt and daun salam leaves and bring slowly to the boil, stirring occasionally. Add the potato and simmer for 10 minutes, then add the beans and simmer for 5 minutes.
  3. Add the cabbage, return to the boil, then add the vermicelli and simmer 2–3 minutes. Remove from the heat and add the lemon juice, to taste. Serve immediately.
The Complete Asian Cookbook
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