Rempapa Easy Vegetable Coconut Curry
By Shu Han Lee
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Easy
This vegetable curry recipe is a quick yet delicious meal made with a Balinese tamarind spice paste. It can be adapted for vegan or vegetarian diets be cooking with aubergines or courgettes. Or it is great with chicken and darker meats; sear the meat and then simmer slowly in the sauce.
This recipe was created by our friends at Rempapa.
Ingredients
- 2 Medium courgettes
- 3 Banana shallots
- 4 Tablespoons of Balinese Spice Tamarind paste
- 1 Tablespoon of coconut or any neutral oil
- 400ml Coconut milk
- Salt, to taste
- Water/ stock
To serve
- Handful of chopped coriander
- Handful of basil leaves
- Handful of roasted peanuts, crushed
- 2 Tablespoons of toasted dessicated coconut (to serve)
Method
- Pre heat oven to 190C/ 170C fan.
- Slice the courgette into 1cm thick rounds and quarter the banana shallots lengthwise. Drizzle generously with oil and a pinch of salt, till the vegetables are well coated. Grill on a hot grill pan, flipping once so they are charred on both sides. Alternatively, spread out on a baking tray and roast for about 20 minutes, flipping halfway through the cooking, or until the courgettes and shallots are tender and golden on the edges.
- In the meantime, over medium heat, gently fry Rempapa in oil till fragrant - about 5 minutes. Add the coconut milk and a big pinch of salt, bring to a simmer. You can also add a splash of water/ stock if you want a thinner consistency.
- Stir the roasted/ grilled vegetables into the curry, and let the curry come back up to the simmer. We then like to turn the heat off and let the vegetables sit for a couple of minutes - the courgettes should soak up all the lovely flavours from the curry sauce.
- Finish with the fresh herbs and roasted peanuts/ coconut, and serve with steamed rice.
© Speciality Cooking Supplies Limited 2024
Feeling inspired? This basic curry recipe can be adapted with any of Rempapa's spice pastes and seasonal vegetables. See below for some examples.
Shop all Southeast Asian food and ingredients and read what to have in your Indonesian kitchen by Lara Lee.
About the author
Shu Han Lee is a Singaporean cook, illustrator and designer. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. She is a cookery writer and author of Chicken and Rice, Southeast Asian recipes from a London Kitchen. And she also runs her own business; rempapa.
