Step 1: Making the Dish
- FOR THE RED KROEUNG PASTE:
- 6 large dried red chilis
- 2 lemongrass stalks, thinly sliced
- 4 garlic cloves, minced
- 2 inches galangal root, finely minced
- 4 shallots, chopped
- 2 makrut lime leaves, stemmed and julienned
- 1 tablespoon chopped ginger
- 1 tablespoon finely minced fresh turmeric
- 1 bird’s eye chili
- 1⁄4 teaspoon salt
- FOR THE CURRY:
- 1 1⁄2 tablespoons olive oil
- 3 to 5 tablespoons red kroeung paste, to taste
- 3⁄4 cup unsweetened coconut milk, divided
- 1⁄2 large onion, roughly chopped
- 4 Chinese long beans, cut into 2-inch pieces
- 1 small eggplant, cut into 2-inch pieces
- 1 small white potato, peeled and cut into 2-inch pieces
- 1 small sweet potato, peeled and cut into 2-inch pieces
- 1 to 1 1⁄2 tablespoons vegan fish sauce
- 1 tablespoon palm sugar
- 1⁄2 teaspoon sea salt
- 2 cups water
To make the kroeung (lemongrass paste), soak the red chilis in 1 cup or more hot water (enough to cover chilis) for 10 minutes. Drain, reserving 3⁄4 cup of the soaking liquid.
In a blender or food processor, combine the rehydrated chilis and their reserved soaking liquid with the rest of the kroeung ingredients. Process to a smooth paste. Store the excess in the freezer for later use.
To make the curry, in a stockpot over medium heat, heat the oil. Add the red kroeung paste and cook, stirring, for 1 minute. Add 1⁄2 cup of the coconut milk and cook, stirring, for 2 minutes.
Add the onion, beans, eggplant, white potato, and sweet potato, and stir to combine.
Add the remaining 1⁄4 cup of coconut milk, fish sauce, sugar, salt, and water. Increase the heat to bring the mixture to a boil, then decrease it to medium-low and simmer for 20 to 25 minutes, until the vegetables are soft.
Serve with French sourdough bread, rice, or noodles.