Vegetable Curry Mixed in Coconut Milk

by Pauline De Mesa
Vegetable | February 28, 2019

Think you don’t like ampalaya? This ampalaya, squash and string beans curry in coconut milk will let you think twice. Sprinkled with salt and coated with yogurt giives the fried ampalaya slices a different touch of flavor.

Recipes by Chef Trisha Ocampo
Photographed by John Ocampo of Studio 100

Ingredients :

4 servings
1 Ampalaya
Sea salt, to taste
1 tbsp Yogurt
2 tbsp Cooking oil
1 Medium onion, sliced
1 Tomato, chopped
1 Siling haba
250 g Squash, cut into 1 1⁄2” cubes
5 Okras
1 cup Coconut milk
0.5 cup Water
1 cup String beans (sitaw), cut into 2”
2 Block Japanese curry

Procedure :

  • 1
    Cut the ampalaya lengthwise, remove the seeds, slice, and then wash. Sprinkle salt and add yogurt.Set aside for 15 minutes. Drain and 4. pat dry with a paper towel to remove excess yogurt.
  • 2
    In a sauté pan, heat oil and fry the ampalaya slices until golden brown. Remove and set aside.
  • 3
    In the same pan, add onions and sauté until translucent. Add tomatoes, siling haba, squash, and okras, and sauté for about 5 minutes.
  • 4
    Add coconut milk and water then simmer. When squash is almost fork tender, add the string beans, fried ampalaya slices, and Japanese curry cubes. Season with salt if needed. Serve on top of rice.