Ingredients

• 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

Directions

• 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.