A very popular Malaysian curry typically made with fresh vegetables brings out the authentic taste of the Malaysian curry. Everywhere you go where curries are served, you will probably find this type of curry, mostly with chicken and potatoes.

Ingredients

2 tablespoons of red curry paste 
1 cup of boiled, peeled and diced potatoes

2 cups of steamed vegetables (carrots, baby corn, broccoli, mushrooms)
3 shallots peeled and thinly sliced
2 lemongrass (use the white parts only, pounded)
2 cups water (use less water if you want thicker curry or more if you want more curry sauce)
1/2 cup coconut milk 
3-4 curry leaves

1 tablespoon vegetable oil

Method

Heat oil in a sauce pan. Add the the sliced shallots and saute until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the vegetables, potatoes and lemongrass. Stir for 1 minute before adding the water.

Cover the pot and lower the heat to medium. Bring the curry to boil and then lower the heat, and simmer for 20 minutes. Add the coconut milk and bring it to boil. Serve hot with steamed rice.