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CHNG Kee's sauce(s) used:

• CHNG Kee’s Curry Paste

Serves 4-6

Cooking Method

1. Cut tomatoes, lady fingers, carrots, long beans, fried bean curds, cabbage and eggplant into chunks.

2. Heat up cooking oil in wok, and fry CHNG Kee’s Curry Paste till fragrant.

3. Add boiling water, tomatoes, lady fingers, carrots, long beans, fried bean curds, cabbage and eggplant chunks, and simmer till cooked.

4. Add coconut milk when curry is boiling, and serve.

Ingredients

• 200 gm CHNG Kee’s Curry Paste
• 500 ml water (boiling)
• 100 ml coconut milk
• 5 pcs bean curd (fried)
• 2 pcs tomato (peeled)
• 2 pcs lady finger
• 2 pcs carrot
• ½ pc cabbage
• ½ stalk eggplant
• ½ cup long bean (cut into 3 cm long)