Penang Curry Vegetables
1 small carrot, sliced
K bok choy cabbage, shredded
1 baby eggplant, sliced
5-10 button mushrooms, chopped
5-10 French beans, sliced long
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tsp red onions, chopped
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp Penang curry paste (available at international food stores)
100ml coconut milk
1 tsp potato starch powder
1 tsp cornflour
Blanch the vegetables in hot water (or chicken broth optionally) with a pinch of salt for about five minutes. Remove and strain well. In a wok, dribble a little vegetable oil and sauté the chopped onions, garlic and ginger. Add the Penang curry paste till the oil separates.
Sauté the vegetables and add around 100ml of water and bring to a boil. Simmer the vegetables for a while and add the seasoning.
Separately, mix the potato starch powder and the cornflour in 20ml water to make a thin paste. Keep aside.
Add the coconut milk and the starch and cornflour paste to the curry. Optionally, to make the curry spicy, chilli oil can be added if required.
The curry can be served with steamed rice.
A meal for two at The Monk costs Rs1,500 (including soft beverages), plus taxes. For bookings, contact The Monk, at the Galaxy Hotel, Gurgaon, and at DLF Place mall, Saket, New Delhi.