Curry chap chye

    Chap chye means mixed vegetables in dialect. This is basically a curried vegetables dish. Very fragrant and yummy!


    Central Region, Singapore
    6 people made this


    • 3 pieces tau gwa, cut into halves
    • 50g taoki (beancurd skin)
    • Oil for deep-frying
    • 250g curry paste
    • 75g dried shrimp, pounded
    • 2 potatoes, cut into quarters
    • 300ml water
    • 700g cabbage, cut into pieces
    • 200g long beans
    • 250g coconut milk


    1. Deep-fry tau gwa and taoki in a wok until golden brown. Remove from wok and blot dry with kitchen towels.
    2. Use 4 tbsp of the oil used for deep-frying to oil a pot. Add curry paste into the pot and stir-fry under medium heat until fragrant.
    3. Add the dried shrimps and potatoes and stir to mix well with the curry paste.
    4. Add the water and cover the pot. Allow the water to boil.
    5. Once the water has boiled, add the cabbage, long beans, taoki and tau gwa. Stir-fry for about 5 minutes.
    6. Add the coconut milk. Add more water if desired to make the curry more watery. Mix well. Cover and allow it to cook until the cabbage and potatoes are soft. Lower the heat if the curry seems to be drying out. Serve.

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