AMSTERDAM'S SAYUR LODEH (VEGETABLE CURRY) ENJOY DAN:

AMSTERDAM’S SAYUR LODEH (VEGETABLES CURRY) by CHEF DAN:

Serves 4

INGREDIENTS:

3 teaspoons avocado oil

1 (19 Oz) can Mae Ploy coconut milk

1-1/2-cup vegetables broth

2 bay leaves

1 lemongrass stock, cut into 4-inch pieces

1/2-head cauliflower, cut into florets

2 carrots cut into matchsticks

1 (15 Oz) package extra firm tofu

1/2-pound fresh green beans, trimmed, & bias sliced into 1/2-inch lengths

1/2-tablespoon brown sager

SPICE PASTE:

2 shallots, coarsely chopped

2 garlic cloves, coarsely chopped

1 fresh red chili, coarsely chopped

1 teaspoon EACH fish sauce, curry powder, and coriander

1/2-teaspoon EACH ground cumin, and turmeric

DIRECTIONS.

1.   To make the spice paste add all ingredients in a blender and run till smooth.

2.   In a skillet heat oil over medium-heat and when sizzling.

3.   Cook the blended spice paste; cook 3 minutes stirring frequently.

4.   Add coconut milk, bay leaves, and lemongrass.

5.   Reduce to simmer and simmer for 15 minutes.

6.   Add tofu and vegetables.

7.   Cook for 5 minutes or until vegetables are tender and crisp.

8.   Add brown sugar. And stir until combined.

9.   Remove bay leaves and lemongrass and serve

ENJOY DAN:                                          SINNG SONGS & PLANT SEEDS!!