Curry Chee Cheong Fun
These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
Servings: 4
Ingredients
- 1 stalk lemongrass purple inner core
- 4 shallots
- 3 cloves garlic
- 1 large red chili
- water to blend
- 2 tbsp olive oil
- 2 tbsp curry powder
- 2 tsp sambal paste
- 200 ml coconut milk
- water if curry is too thick
Garnish
- toasted sesame seeds
- fried shallots
- chili oil
Instructions
- If you’re using a bamboo steam basket, you’ll need to line the bottom with parchment paper / cloth or a lettuce/cabbage leaf to prevent the rice rolls from sticking.
- Boil water in the bottom part of the steamer (or a wok or large pot with a steamer rack) to create steam. Make sure there’s enough water, but don’t let it touch the steaming tray. Steam for 5 minutes.
- Blend these aromatics: lemongrass stalks, shallots, garlic, and red chili with some water.
- Add olive oil to a pan. Add the paste, and fry them off until the oil separates.
- Add curry powder and saute until spices are cooked. Add more water or oil at this stage if necessary.
- Then add sambal paste and mix well. Add full fat coconut milk, bring to a boil and simmer for 2-3 minutes.
- Place the hot steamed rolls on a plate. Spoon over the curry until the rolls are generously covered.
- Garnish with toasted sesame seeds, fried shallots and enjoy!