- 12 shallots, chopped
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled
- 1/2 cup macadamia nuts
- 1 teaspoon shrimp paste (optional)
- 1/2 cup chopped lemongrass
- 1 tablespoon ground coriander
- 1 teaspoon ground Thai Bird chile
- 1 tablespoon tomato paste
- 2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded
- 3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon
- 1 cup vegetable stock
- 1 cup coconut milk
- 1 cup cauliflower florets, blanched in salted water and cooled in an ice bath
- 1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath
- 2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath
- 1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath
- 2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath
- Grapeseed oil, to cook
- Salt and pepper
- Nasi Goreng, recipe follows
- Fried Shallots, recipe follows
Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. 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. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.
In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.
- Peanut oil, for cooking
- 8 shallots, halved and sliced
- 4 cloves garlic, sliced
- 1 tablespoon minced ginger,
- 1 tablespoon minced lemongrass, white part only
- 1/4 cup sambal oelek
- 2 tablespoons naturally brewed soy sauce
- 4 eggs, beaten
- 2 cups cooked jasmine or other long grain rice, cold
- 2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)
- 2 Thai bird chiles, minced
- 1/4 cup chopped cilantro
In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.
Preheat a fryer or deep pot of oil to 350 degrees F.
Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.