-
1
In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.
-
2
Prepare a hot skillet coated with the oil.
-
3
Add the pureed mixture and cook until fragrant, about 5 minutes.
-
4
Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes.
-
5
Remove the kaffir lime leaves and season with the salt and pepper.
-
6
Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly.
-
7
Season with salt and pepper and check for flavor.
-
8
In a large pasta bowl, fill with the rice and top with vegetable curry.
-
9
Garnish with fried shallots.
-
10
In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes.
-
11
Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix.
-
12
Add the rice, chiles, and cilantro.
-
13
Season with salt and pepper, if necessary and check for flavor.
-
14
Preheat a fryer or deep pot of oil to 350 degrees F.
-
15
Toss the shallots with the flour and fry in a 350 fryer until crispy.
-
16
Remove from the fryer and drain on paper towels.
-
17
Season with the salt.
