Cambodian Vegetable Stir Fry with Peanut Sauce - A Budddha Curry
A Buddha Curry from the land of Monks - Cambodia. A hearty and delicious recipe.
Servings: 4
Ingredients
Ingredients for stir fry
- Peanut oil or sesame oil : 1tsp + 1tsp may use canola oil
- Broccoli florets : 1 cup
- Green Beans : 10-12 sliced into three pieces diagonally
- *Tofu : 1 pack / 16 oz / 450 gms drained and cut in cubes.
- Large onion : 1 halved and sliced thin
- Baby Corn : 10 quartered
- *Baby bokchoy : 1 cup washed and chopped
- Soy sauce : 3 tbsp. I used low
- sodium.
- Sugar : 1 tsp
Ingredients for Peanut sauce :
- Peanut or Sesame or canola Oil : 1 tsp
- Peanuts : 1/2 cup unsalted
- Red chillies dry : 2. I used kashmiri red chillies which are mild in heat context. The original recipe asks for fresh red chillies. Use as per your choice.
- Garlic cloves : 2 big chopped
- Coconut milk : 2/3 cup or almost 150 ml. I used light coconut milk.
- Soy sauce : 2 tbsp
- Sugar : 1 tbsp
Instructions
Method to make Peanut Sauce
- Dry roast the peanuts and de-seeded dry red chillies together on low heat till peanuts are slightly golden. Set aside to cool lightly. If you are using fresh red chillies, then these don't need to be roasted.
- Put 1 tbsp of roasted peanut aside for topping. Take a blender, grind the rest of the roasted peanuts, red chillies and garlic together with 1/4 cup water into coarse paste.
- Heat 1 tsp oil in pan. Add the peanut mixture and cook on low flame for 1-2 minutes till the water evaporates and it thickens a bit.
- Now add coconut milk, soy sauce and sugar and cook further for 3-4 minutes till it becomes thick. Switch it off and set aside.
Method to make the Stir Fry
- Heat 1 tsp of oil. Sauté tofu cubes in oil, browning them slightly. Take them out on a paper towel. You may bake the tofu cubes in oven at 400*F for 8-10 minutes to crisp them.
- Now add 1 tsp oil more to the pan. Sauté onions and beans for 2 minutes till slightly tender. Add baby corn and bokchoy. Sauté for 2 more minutes. Now add broccoli and browned tofu to the sauté. Add soy sauce and sugar to the stir fry. Cover and cook for 2 minutes.
Putting the curry together
- Warm up the peanut sauce and pour over the stir fry. Mix well and serve.
Serving Suggestions
- They are fantastic on the side of some white steamed rice.
- You may absolutely go pad Thai style with this stir fry with flat noodles.
- The peanut sauce alone is a star. Cool it and store it. It is perfect to be served on the side of crisp vegetables, satays, spring rolls or even dumplings.
Notes
*Note on Vegetables : This is such a good curry that any vegetables can be incorporated in it. For example, cabbage in place of Bok Choy, baby eggplants, carrots, celery, potatoes etc would work excellent in this dish. You may also use paneer in place of Tofu.