Chayote is cooked in a coconut gravy using fried chilli paste as its base, to form a thick, spicy Southeast Asian curry. This recipe can easily be made vegetarian by omitting the optional dried shrimp.
- 2 chayotes (labu siam)
- 2 big red chillies, chopped
- 8 shallots, peeled and chopped
- 4 cloves garlic, peeled, and chopped
- 1 tsp dried shrimp. Soak in warm water for 5 minutes, then drain. (Optional)
- 2 cm galangal, bruised
- 2 salam leaves
- 0.5 tsp sugar
- Salt to taste
- 5 whole bird eye’s chillies (Optional)
- 3 tbsp vegetable oil
- 400 ml coconut milk
- 1 cup water
- Cut the chayotes in half and rub the two halves against each other until the white thick sap comes out. Remove the sap. Peel and julienne the two halves into thin strips. Place the julienned chayotes in a colander, sprinkle with 1 tsp salt, set aside.
- Using a blender or food processor, blend into smooth paste the big red chillies, garlic, shallots and the dried shrimp.
- Wash the chayotes thoroughly, removing all the excess salt, and drain.
- Heat the vegetable oil in a wok over high heat, then sautee the blended spices, galangal and salam leaves until fragrant, around 2 minutes.
- Add salt and sugar.
- Add the chayotes and whole bird eye’s chillies, stir-fry for about 1 minute.
- Add water and coconut milk, stir, and reduce the heat to medium low.
- When it gently boils, continue cooking for around 7 minutes. Adjust the seasoning.
- The vegetable is ready when it is soft, but not falling apart.
- Turn off the heat and transfer the dish to a serving bowl.
For extra protein, you can add tofu, tempeh or quail eggs. These ingredients should be added between Steps 5 and 6 of the recipe.
Keywords: Vegetables, Chayote, Sambal Goreng, Spicy