Description

Ingredients

• 20 g cooking oil
• 150 g fresh coriander, roots and stems included
• 1 stalk fresh lemongrass, white part only
• 3 – 6 bird’s eye chillies (chilli padi), adjust to taste
• 20 g shallots
• 10 g garlic cloves
• 5 g fresh galangal (lengkuas)
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp white pepper powder
• 2 tsp sugar
• 1 tsp shrimp paste (belacan)
• 200 g coconut milk (room temperature)

Preparations

1. Place cooking oil, coriander, lemongrass, bird’s eye chillies, shallots, garlic cloves, galangal, ground cumin, ground coriander, white pepper powder, sugar, shrimp paste, 50 g coconut milk, fish sauce and lime juice in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed
3. Add long beans, zucchini, chicken strips, green peppercorns, kaffir lime leaves, basil leaves, water and 150 g coconut milk, cook 10 min/100°C//speed
4. Add capsicum and cherry tomatoes, cook 1 min/Varoma//speed . Serve hot