- 3 garlic cloves
- 5 shallots
- 3cm/1¼in piece fresh turmeric
- 5 candle nuts
- 1 tbsp salt
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised slightly (crush a little with a rolling pin)
- 2 bay leaves
- 2cm/¾in piece fresh galangal, slightly crushed
- 3cm/1¼in piece fresh root ginger, slightly crushed
- 3 kaffir lime leaves
- 400-500ml/14-17fl oz coconut milk
- 250g/9oz green beans, washed, trimmed, cut 5mm/¼in lengths
- 400g/14oz carrots, trimmed, cut into 5mm/¼in cubes
- 50g/1¾oz shallots, cut into small pieces
- 1 cucumber, cut in half lengthways, seeds scraped out, flesh chopped into 7mm/¼in cubes
- 12 red bird's-eye chillies, left whole
- 3 tbsp rice wine vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- For the spice paste, grind all of the spice paste ingredients to a paste in a mortar and pestle. Set aside.
- For the vegetables, heat the vegetable oil in a wok over a high heat. Add the spice paste and fry for 2-3 minutes, or until fragrant.
- Add the lemongrass, bay leaves, galangal, ginger and kaffir lime leaves, then pour in the coconut milk and bring the mixture to a simmer, stirring well. Simmer for 5-10 minutes, or until the coconut milk has reduced in volume and thickened slightly.
- Add the green beans, carrots and shallots and continue to simmer for a further 5-10 minutes, or until tender. Add cucumber and chillies and simmer for a further 2-3 minutes.
- Stir in the rice wine vinegar, sugar and salt, and continue to simmer for a final 2-3 minutes. Check the seasoning, adding more vinegar, sugar or salt, to taste.
- Just before serving, remove the lemongrass stalks and bay leaves. Serve in bowls.