Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)

One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.

Recipe by   
 6 Servings
  • Prep
    1 mins
  • Cook
    5 mins
  • Serve in
    6 mins

Ingredients

  • 1   onion
  • 5   garlic cloves
  • 3   lemon grass root
  • 3   fresh ginger
  • 6   macadamia nuts
  • 1   coriander powder
  • 1 12  turmeric
  • 1 -2   salt
  • 3   dried kaffir lime leaves
  • 2   bay leaves
  • 12  dried chili pepper flakes
  • 1   dried shrimp
  • 2   potatoes
  • 2   cabbage
  • 2   cauliflower florets
  • 3   carrots
  • 1   zucchini
  • 1   green beans
  • coconut milk
  • 14  peanut oil
  • 2   water
  •   steamed rice
  •   fresh cilantro
  •   lime slice

Instructions

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