300g vegetarian mutton
2 potatoes (cubed)
50g shredded coconut
200ml thick coconut milk
1-2 pcs Kaffir lime leaves (finely shredded)
1. Stir fry the shredded coconut in the hot wok without oil over a low heat until aromatic & golden brown. Dish out.
2. Deep fry the potatoes in the hot oil until golden brown. Remove, drain well and leave aside.
3. Heat up 1 tbsp oil in the hot wok, add the paste and stir fry over a low heat for awhile. Add in vegetarian mutton and potatoes, toss well.
4. Pour in water and coconut milk, bring to the boil. Simmer over a low heat until the curry gravy is almost absorbed. Add in shredded coconut, stir fry to mix well. May add in shredded kaffir lime leaves as prefers. Serve hot.
|Energy||363 kcal (1519kJ)||18%|