Vegan Masak Lemak Cili Padi
Today I'm sharing the recipe for my favourite Malaysian curry of all time! Masak lemak cili padi. It's rich, creamy and so so spicy. There are so many versions of this masak lemak and this recipe is one that I've perfected over the years to replicate my Tok Mah's signature masak lemak as closely as possible.
If you're not a fan of spicy food, feel free to sub some of the cili padi for big red chilies instead. This will give the masak lemak the same flavour but without all the heat.
Happy cooking!
Love,
Elliz x
Vegan Masak Lemak Cili Padi
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
Curry Paste
Instructions
- Blend all the curry paste ingredients in a blender, spice grinder or use a mortar and pestle.
- Heat a wok on medium high and pour in the cooking oil.
- Add the curry paste carefully, it will splatter.
- Lower the heat and cook the curry paste until the colour has changed and the paste is dry and smells very aromatic.
- Add the potatoes along with 750ml of water, and the bruised lemongrass.
- Simmer until the potatoes are halfway cooked, about 8 minutes.
- Add the eggplant, broccoli, long beans and tofu.
- Cover the wok and simmer until all the vegetables are cooked through about 8 - 10 minutes.
- Pour the coconut cream and edamame in. Stir through to incorporate.
- Bring to a gentle simmer then turn off the heat.
- Serve hot with rice, noodles or pasta.
Notes:
- To reduce the spiciness of the dish, use less cili padi or replace some of the cili padi with big red chilies.
- You can use fresh firm tofu instead of frozen tofu. Add it once all the vegetables have cooked and before you add the coconut cream.
