200g cabbage, cut into pieces
100g okras, ends trimmed
3 sticks bean curd sticks (soaked until softened, cut into pieces)
1 carrot, sliced
100g eggplant, cut into chunks
100g tofu puffs
150g button mushrooms
20 fishballs (optional)
400ml coconut cream + 1 cup water (or stock)
salt, fish sauce & sugar to taste
3 tbsp chilli paste
3 stalks lemongrass
2 kaffir lime leaves
2 tbsp dried shrimps, washed and soaked to soften
- Heat oil in a deep saucepan; fry the grounded ingredients until fragrant. Add water and bring to the boil.
- Add cabbage, carrot, beancurd sticks, tofu puffs and mushrooms. Cover pan and cook until carrot pieces are tender. Add in coconut cream and the rest of the ingredients.