CAMBODIAN VEGETABLE CURRY

Adapted from the Elephant Walk recipe
Makes 6-8 servings

For Paste:
2 stalks Lemongrass – outer part removed – use white inner part (could not find, so used 1 T. lemongrass paste from Price Chopper)
1 large jalepeno, roughly chopped, including seeds
2 shallots, roughly chopped
1 inch of ginger, peeled and grated (I use a zester)
10 garlic cloves
zest from 2 limes
½ teaspoon turmeric
¾ cup water

Blend all ingredients in a food processor except water – I pulse a few times. Gradually add the water until blended. (It won’t be completely smooth. I assume a blender would work also, and maybe it would be smoother, but it doesn’t matter for the final sauce.)

For Sauce:
¼ cup vegetable oil
all of paste
2 cans coconut milk (I used one light and one regular)
1/3 cup sugar
2 tsp salt

Heat oil in large pot or wok. Add the paste and cook about a minute over medium heat. Add the coconut milk, sugar and salt and bring to a boil while stirring regularly. I boil for maybe 5 minutes to thicken the sauce a little. Set aside.

Vegetables:
1 large onion, chopped
10 ounces mushrooms, sliced
1 half butternut squash, peeled and chopped (I par-boiled the chunks, but you could slice it thinly and not par-boil)
1 can diced tomatoes, thoroughly drained
6 ounces baby spinach

Start rice boiling.

In a large pot, heat 2 tablespoons of vegetable oil and stir fry the onions and mushrooms for a few minutes (depends how soft you like them). If using raw squash, add at this time also.
Add all the curry sauce and tomatoes. (Add the cooked squash at this time.) Bring to a boil. Turn off heat and stir in the spinach. Serve over jasmine rice.
To make less spicy, don’t include jalepeno seeds.

Ideas for different vegetables:
Eggplant, thinly sliced
Baby bok choy, washed and sliced sideways
Green tomatoes, sliced
Green beans, trimmed at both ends
Zucchini, sliced
Green papaya, julienned
(This is also good with chicken or shrimp)