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.

No additional tips available.

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

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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.

Sayur Kari

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