Here, I'm sharing the original recipe, which I believe is good with the creamy thick gravy.
Recipe Source - Yum Yum Magazine No. 67 with modifications
Ingredients
Curry Paste Ingredients - Combined
2 tbsp chili boh
1 tbsp meat curry powder
1/2 tsp tumeric powder
3 slices galangal
1 tbsp chopped ginger
2 stalks lemongrass - crushed
Seasoning
1 tbsp tamarind juice
2 tsp salt
2 tsp sugar
100 ml thick coconut milk + 2 tbsp water
3 pieces tempe - cut small pieces and fried
3 pieces firm taukwa - quartered and fried
120 gm french beans - cut sections
3 red chillies - seeded and cut into pieces
3 tbsp oil
2 tbsp chili boh
1 tbsp meat curry powder
1/2 tsp tumeric powder
3 slices galangal
1 tbsp chopped ginger
2 stalks lemongrass - crushed
Seasoning
1 tbsp tamarind juice
2 tsp salt
2 tsp sugar
100 ml thick coconut milk + 2 tbsp water
3 pieces tempe - cut small pieces and fried
3 pieces firm taukwa - quartered and fried
120 gm french beans - cut sections
3 red chillies - seeded and cut into pieces
3 tbsp oil
- Heat oil in cooking pan, saute curry paste ingredients until fragrant and oil separates.
- Add in french beans and red chillies to cook. If adding tofu puffs, more water is needed. Pour in some water, stir fry, bring to boil.
- Add in fried ingredients and seasoning to taste. Mix well.
- Add in coconut milk, bring to boil and dish up to serve.
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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