Golden Curry Without Milk Recipe
Curry is a dish that is synonymous with coconut milk. But that doesn't mean we can't cook curry without coconut milk. Here I will give the tips for me.
In Indonesia, we rarely like vegetables if we make our salads as usual because our Indonesian tongue is accustomed to the strong taste of spices. So curry can be one of our alternatives for eating vegetables.
Note that this is a vegetable curry, not a curry made from meat. In Indonesia, people are more familiar with curry for its main ingredient is meat.
In this recipe, you can change the type of vegetables. And even though the color looks red chili, it's actually not spicy because it uses turmeric powder, and the portion of the red chili is small.
If you want it spicier, you can add more red chili.
For Golden Curry Paste:
5 Red Chilli Peppers
5 cloves of red onion
3 cloves of garlic
1 tablespoon of turmeric powder
1 teaspoon of coriander powder
1 tablespoon of salt
1 tablespoon of pepper
10 tablespoons of coconut oil
300 ml of water or according to taste. If it is too thick, you can add more water.
- 100 grams of Cauliflower
- 100 grams of Chayote Squash
- 100 grams of Carrot
- Kaffir lime leaves, OR Basil, OR, bay Leaves
How to make
- Blend all golden curry paste ingredients.
- Preheat the pan. Then enter golden curry paste. Add herbs. Cook until fragrant while continuing to stir.
- Add vegetables, then add water.
- Cook for about 5 minutes. Check the taste. Then lift.
Serve. You can also serve this dish with rice or mashed potatoes. Yummy!
Hopefully, this dish inspires you.
This recipe is my entry for The Terminal Cook Book Contest.