Malaysian Okra Curry
Have you ever tasted okra? This plant, also known as ladies’ fingers, has a sweet, grassy flavour that takes on more depth with longer cooking and a texture that can be crisp and juicy, or dense and creamy. Try this very versatile ingredient in a delicious Malaysian vegetable curry dish!
6-8 persons
1 hour
Malaysia
Ingredients
Based on 6-8 persons
- 200g Tean’s Gourmet Paste for Vegetarian Curry (1 packet)
- 500ml water
- 100g brinjals (eggplants)
- 100g long beans
- 100g okra (ladies’ fingers)
- 200g fried bean curds
- 300g cabbage
- 200ml coconut milk
- Fried onions
- Add a some cooking oil in a wok and stir-fry the brinjals, long beans and okra.
- Mix one packet of Tean’s Gourmet Paste for Vegetarian Curry into 500ml of water and bring everything to a boil.
- Add in the pre-sauted brinjals, long beans and okra together with the fried bean curds and the cabbage. Cook for another 5 minutes.
- Add in the coconut milk, stir well and bring everything to a boil.
- Garnish with fried onions and serve hot.