116. Balinese Vegetable Curry

Chayote is called “choko” where I’m from (Australia) - the skin holds a lot of sap, so my tip is to wear gloves while cutting off the skin.

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Step 1

Put the rice on to cook, using whatever method you prefer.

Step 2

Put all the ingredients for the curry paste in a pestle and mortar and pound the hell out of it until it becomes a thick paste. I find that a small sprinkle of salt helps to soften some tougher ingredients, like galangal. You can also use a food processor to do this.

Step 3

In a large pot, heat the coconut oil over low to medium heat, and fry off the curry paste for around 5 minutes, or until fragrant. Add the water, lemongrass, bayleaves, and lime leaves, followed by the chayote/choko, pumpkin, zucchini and carrot. Add the stock powder and a generous pinch of salt, and allow it to gently simmer. When the pumpkin is almost cooked, add the eggplant, it only takes a few minutes. Add the coconut milk and tofu and stir through to warm.

Step 4

Serve with the jasmine rice, and top with the wedges of tomato.