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["For the ground spice
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2 teaspoons of coriander seeds
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1 teaspoon of cumin seeds
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3/4 tablespoon of turmeric powder
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Grind all ingredients in a spice grinder.", "For the chili paste
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(Use 1-2 tablespoons. Reserve the rest for another occasion)
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5-20 Thai bird red chili
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1 tablespoon of roasted Belachan* (Shrimp paste). Vegetarians may omit this.
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Juice of 1 lime
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Salt and pepper to taste
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Puree all ingredients in a blender, adding extra water and lime juice.", "For the Vegetables
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1 whole red onion sliced
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3 garlic cloves, smashed and roughly chopped
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1 piece of Galangal* (4-5 cm length) chopped. You may substitute with ginger
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7-10 curry leaves*
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3 stalks of lemongrass* (Peeled and bruised leaving white parts)
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1 red and orange bell pepper, seeded, cut into diamonds
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3 medium size carrots (Skin peeled and cut evenly into 3-4 cm)
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2 medium sized eggplants diced into chunks(Use purple Japanese eggplants if available)
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1/2 a cauliflower floret, broken into bite sizes
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1 can of baby corn
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1/2 can of coconut milk
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Salt to taste", "1) In a deep cast iron skillet, heat some oil.
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2) Add in onions, garlic, galangal, curry leaves, lemongrass, and carrots.
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3) Begin to sweat these vegetables until the onion edges reach a golden color.
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4) Mix in the ground spice and stir.
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5) Pour in 1-2 tablespoons of chili paste and continue to cook (use more for added heat)
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6) Toss in cauliflower and stir.
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7) Add water enough to cover the vegetables and bring them to a gentle simmer.
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8) In a separate pan, heat some oil and toss in eggplants. Fry the eggplants until the fleshy side turns golden. Remove and set aside.
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9) Once water begins to evaporate, add in eggplants, baby corn, and peppers to the pot, and continue to cook.
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10) Add salt to taste.
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11) Pour in coconut milk and stir once. Turn off the heat and garnish with chopped cilantro."]
