If you like sweet and savory combined, this dish is perfect for you! The sweetness exude by the dried shrimps and the various vegetables is the reason why so many people love this dish. It is also one of the dishes that we are familiar with when it comes to house party gathering or buffet spread at an event. Pair it with a bowl of fragrant rice or fried beehoon (vermicelli)! For many Singaporean, we often associate this dish with our grandma because it is often a treat when grandma decides to quickly whip up fried beehoon that is to be drowned by lots of curry gravy after. This considered to be a hearty and comfort food for many of us.
Mixed Vegetable Curry Recipe
Serves 4 – 5
Ingredients:
190g Mixed Vegetable Curry Paste
one cabbage, brinjal & carrot chopped
4 long bean chopped
40g dried shrimp minced
5 tbsps of cooking oil
200ml fresh coconut cream
4 cups of water
Directions:
Add 1tbsp of cooking oil, stir-fry dried shrimp for about 1 minute and set aside.
Heat up oil for about 1 minute over medium low heat, add Mixed Vegetable Curry Paste and stir-fry for about 10 – 15 minutes or until fragrant.
Add in dried shrimp and fry for awhile.
Add water and bring to boil.
Add prepared cabbage, brinjal, carrot and long bean and let it cook for about 3 minutes.
Add fresh coconut cream and let it simmer till cooked.
Serve with rice while hot!
Check out our range of premix spice blends here! Great as souvenirs and gifts for homecooks who enjoy cooking and eating iconic dishes of Singapore! If you’re visiting a Singaporean friend who are overseas studying or working, be sure to bring them some spice blends from Anthony The Spice Maker. No matter where we are in the world, nothing beats a good pot of curry, a bowl of fragrant laksa and a kick of spice of the sambal prawns. Mmmmm~
Cheers,
ATSM Team