Sayur Lodeh (vegetables in coconut sauce)

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6 servings
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fruit

By Food24 November 03 2009
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Ingredients (13)

750.00 g vegetables
30.00 ml peanut oil
1.00 onion — diced
2.00 garlic — cloves, crushed
1.00 red chilli — chopped
5.00 ml shrimp paste
1.00 lemongrass — stalk
1.00 tomatoes — large, peeled, deseeded and chopped
250.00 ml stock — vegetable or chicken
375.00 ml coconut milk
15.00 ml peanut butter — smooth
10.00 ml salt
lemon juice — to taste
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Method:

1. Wash and cut vegetables into bite-size pieces.
2. Heat the oil in a medium saucepan and fry the onion until soft and starting to colour, then add garlic, chilli, shrimp paste and fry over low heat for 2 minutes, breaking up the shrimp paste with the back of the spoon and stirring the mixture.
3. Add lemon grass or 2 strips lemon rind, and tomato. Stir and cook to a pulp.
4. Add stock and coconut milk and bring to simmer with lid off to reduce to a coating consistency. Add vegetables according to the time they take to cook. They should be tender but suntil crisp.
5. Stir in the peanut butter and add salt to taste. A squeeze of lemon juice may be added if a sharper flavour is preferred.
Serves 6.



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