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Ingredients
US|METRIC
4 SERVINGS
- 2 fresh turmeric (6cm/2 inch thumbs of, or 1 1/2 tsp powdered)
- 1/2 tsp. paprika
- 4 garlic cloves
- 5 cms ginger (/2 inch thumb of)
- 5 cms galangal (/2 inch thumb of)
- 6 red chillies (dried, soaked in boiling water for 10 minutes)
- 1 red onion (small)
- 2 lemongrass stalks (ends trimmed and outer layer removed)
- 10 kaffir lime leaves
- 2 Tbsp. coconut (/vegetable oil)
- 900 mL vegetable stock (or water, plus extra if needed)
- 3 Tbsp. fish sauce (vegan, or light soy sauce)
- 1 Tbsp. agave syrup (or brown sugar)
- 200 grams lotus root (peeled and cut into thick slices, or use cauliflower florets)
- 1/2 butternut squash (peeled and cubed)
- 150 grams runner beans (or green, trimmed)
- 400 mL coconut milk (can of)
- 2 rock salt (to taste)
- 100 grams chinese leaf (roughly torn, I used choi sum, but chard, beet leaves also works)
- 100 grams tofu (fried, cubes, I picked this up at Hoo Hing)
- 1 packet rice (thin, thread noodles, soaked in hot water for 20 minutes)
- chilli oil (drizzle of, /chilli, optional)
- 50 grams roasted peanuts (roughly chopped, optional)
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