Vegetable Curry

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Vegetable Curry (Cari Rau Cai)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
4-6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 large shallot	3 large cloves garlic	3 tablespoons vegetable oil
2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed, and stalks sliced paper-thin in rounds	3 tablespoons good-quality Indian curry powder	2 teaspoons Thai shrimp paste (optional)
3 or more dried red chilies	1 cup canned unsweetened coconut milk	1 cup chicken stock or vegetable stock
1 tablespoon fish sauce	3 lime leaves or lime peels	4 ounces green beans, stem ends trimmed, and cut diagonally into 1-1/2 inch long pieces
4 ounces carrots, peeled and sliced diagonally into 1/4 inch thick pieces	8 ounces small yellow new potatoes, peeled	8 ounces Japanese eggplant, quartered lengthwise, then cut into 1-1/2 inch long pieces

1 Char the shallot and garlic in a dry skillet over high heat, until all sides have darkened, about 3 to 5 minutes. Remove from the heat. When cool enough to handle, peel and crush the garlic and peel and thinly slice the shallot. Heat the oil in a clay pot or heavy-bottomed pot over low heat. Increase the heat to medium and stir-fry the garlic and shallot until lightly golden, about 10 minutes. Add lemongrass, curry powder, shrimp paste, and chilies and cook until the flavors come together, about 5 minutes.

2 Add the coconut milk, chicken or vegetable stock, fish sauce, and lime leaves. Cover and bring just to a boil. Reduce the heat to medium-low and add the green beans, carrots, potatoes, and eggplant. Cook, partially covered, until all the vegetables are tender, 45 to 50 minutes. Serve with Saigon baguette or rice on the side.