Sayur Kari Recipe

Name: Sayur Kari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 2 medium onions, finely chopped; 2 fresh red chilies, seeded and sliced; 4 garlic cloves, finely chopped; 2 teaspoons finely grated fresh ginger; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground black pepper; 1/2 teaspoon Laos powder; 2 stalks lemongrass or 1 teaspoon finely chopped lemon rind; 1/2 teaspoon dried shrimp paste (trasi); 4 ounces finely diced beef; 4 cups beef stock; 2 cups thick coconut milk; 2 1/2 teaspoons salt; 2 large potatoes, peeled and diced; 8 ounces green beans, finely sliced; 1 lb cabbage, coarsely shredded; 4 ounces rice vermicelli, soaked in hot water; lemon juice

Servings: persons

2 tablespoons peanut oil
2 medium onions, finely chopped
2 fresh red chilies, seeded and sliced
4 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon Laos powder
2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
1/2 teaspoon dried shrimp paste (trasi)
4 ounces finely diced beef
4 cups beef stock
2 cups thick coconut milk
2 1/2 teaspoons salt
2 large potatoes, peeled and diced
8 ounces green beans, finely sliced
1 lb cabbage, coarsely shredded
4 ounces rice vermicelli, soaked in hot water
lemon juice

1
Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
2
Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
3
Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
4
Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
5
Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
6
At no stage must the sayur be covered.
7
Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
8
Turn off heat, add lemon juice to taste an serve immediately.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons peanut oil, 2 medium onions, finely chopped, 2 fresh red chilies, seeded and sliced, 4 garlic cloves, finely chopped, and more.

Yes, Sayur Kari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sayur Kari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions