A mild coconut curry with Malaysian roots and loads of flavour
Sayur lemak is a beautiful, mild vegetable and coconut curry of Malaysian and Indonesian origin, which I’ve eaten in Singapore and also at Dapur, a fantastic Malaysian cafe in Holborn, London. With apologies, I’ve made a few adaptations to the traditional recipe. Mine doesn’t contain shrimp paste and, instead of fresh chillies, which are sometimes unreliable with respect to their heat, I’ve used the magical sambal oelek, a fresh-tasting and very reliable chilli paste that will happily live in your fridge, ready to be deployed endlessly to add zing to whatever you’re cooking.
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