Veg Penang Curry

Add 10 cloves Garlic, 1 tbsp Coriander Seeds, 0.5 piece Onion (cut in half), 1 tbsp Peanut Butter, 2 tsp Brown Sugar, 6 g chopped Lemongrass stem, 1 tbsp squeezed Lemon Juice, 12 g Dried Red Chilli (stems removed), and 1 tbsp Dark Soy Sauce to an external blender and blend to a fine paste. Then, add 2 tbsp Refined Oil, 15 cloves peeled Garlic, 2g peeled Ginger, and 10 stems chopped Coriander Leaves to The Upliance jar.

The Upliance will now automatically chop the aromatics for 10 seconds. Then, it will sauté them for 30 seconds at low heat.

Add 0.5 piece quartered Capsicum, 50g washed Button Mushroom, and 20g cut Broccoli to The Upliance jar. The Upliance will then chop the vegetables for 20 seconds and sauté them for 3 minutes at low heat with automatic stirring. Next, add the blended curry paste, 200g Coconut Milk, 40ml Water, 0.75 tsp Salt, 0.25 tsp Sugar, 0.25 tsp ground Black Pepper, and 10 washed Basil leaves. The Upliance will mix and then simmer the curry for 30 minutes at low heat with automatic stirring.

The Veg Penang Curry is now ready. Garnish with a squeeze of fresh lemon juice and enjoy this rich and creamy curry with warm, steamed rice.