60 ml (¼ cup)vegetable oil1lemongrass stalk, white part only, crushed30 gmdried prawns, soaked in water for 5 minutes, rinsed 10 gm (2cm piece)galangal4kaffir lime leaves200 gmcabbage, cut into bite-sized pieces1carrot, cut into 5cm batons1small eggplant (about 220gm), cut into bite-sized pieces500 ml (2 cups)coconut milk200 gmcauliflower, broken into florets150 gmgreen beans or snake beans, cut into 5cm lengthsTo taste:caster sugarTo serve:steamed riceSpice paste5golden shallots, thinly sliced5candlenuts1long red chilli, finely chopped2 tspshrimp paste, roasted (see note)1 tspground coriander½ tspturmeric powder
For spice paste, blend ingredients in a food processor, adding a little water if required, until smooth.
Heat vegetable oil in a saucepan over medium heat, add spice paste and stir-fry until fragrant (3-5 minutes). Add lemongrass, prawns, galangal and lime leaves and stir-fry to combine (1-2 minutes), then add cabbage, carrot and eggplant and cook until tender (3 minutes). Add coconut milk and 500ml water and bring to the boil, stirring frequently to prevent coconut milk splitting. Add beans and season to taste with salt and sugar. Simmer until vegetables are just soft (2-4 minutes). Serve with steamed rice.
Note Candlenuts are available from Asian grocers. Shrimp
paste, known as terasi in Indonesia, is available from Asian
grocers. It requires roasting before use: preheat oven to 200C,
wrap shrimp paste in foil and roast until fragrant (5
This recipe is from the June 2011 issue of Australian Gourmet