Vegetable Curry.
Ingredients.
1 medium onion.
1 garlic clove.
1 green chilli.
1/2 a teaspoon of shrimp paste.
1/2 a teaspoon of turmeric.
150 ml / 1/4 of a pint of thin coconut milk.
1 large potato.
450 g / 1 lb of green or white cabbage.
150 ml / 1/4 of a pint of thick coconut milk.
1 tablespoon of lemon juice.
Method.
1. Finely chop the onion, garlic and green chilli and put them in a large heavy based saucepan with the shrimp paste, turmeric and thin coconut milk and heat gently to simmering point.
2. peel and dice the potato, add it to the pan and cook for 8 to 10 minutes until the potato is half cooked.
3. Coarsely shred the cabbage and add it to the curry with the salt. Mix all the ingredients together well and cook for a few minutes.
4. Add the thick coconut milk, stir and cook for another 10 minutes, stirring occasionally, until the cabbage is tender, add the lemon juice just before serving.
Serves 4.
