This recipe turns out delicious and very close to the taste of my hometown.

It is originated from Indonesia and said to include jackfruits, mixed vegetables, spices and cooked with coconut milk. Traditionally this dish is accompanied by some rice cakes called Ketupat(lontong) and topped with chilli paste.

You can lessen the dried chillies if you do not like it too spicy.

Ingredients( serves 4 )

• 300g french beans, cut in 5cm length
• 3 medium carrots sliced
• 300g cabbage, cut into squares
• 1 red capscium, sliced
• 300g fresh prawns, medium size
• 3 tbsp oil
• 5cm galangal
• 1.5 L water

Curry Paste

• 4 dried red chillies, soaked in water
• 6 shallots chopped
• 2 cloves garlic peeled
• 5cm tumeric
• 1/2 tbsp shrimp paste
• 6 candlenuts rinsed
• 200ml cup coconut milk

Method

1. Grind all the ingredients for curry to a smooth paste. Mix half of the coconut milk with the water.
2. Heat the oil in a saucepan and fry the curry paste until fragrant. Add in the galangal and water and bring to a boil.
3. Add in the beans, carrots and capsicum. Bring to a boil. Add in the cabbage and cook briefly until the vegetables are just tender.
4. Add in the prawns and stir until they turn pink. Add in the remaining coconut milk, bring to a boil. Salt to taste. Serve with steamed rice, rice vermicelli or lontong.Voila!