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.
Sauté 6 min/120°C/speed
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
Add capsicum and cherry tomatoes, cook 1 min/Varoma//speed . Serve hot