Curry vegetables by Irene Chan-Whitlam

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Ingredients

1 cube vegetable stock
200ml coconut milk
2 cups water
sugar & salt to taste

Spices - blend into paste
2 tbsp dried shrimps, softened
6 red chilli, deseeded
1 medium red onion
3 cloves garlic
1" ginger
2 stalk lemongrass, removed outer skin and sliced
4 candlenuts, softened
1 tbsp turmeric powder

Method
Heat 2 tbsp oil in wok. Saute blended spices until fragrant. Add water and stock cube, bring to boil.
Add in your choice of vegetables. Cover and simmer until vegetables are soft.
Add in coconut milk. Add in salt & sugar to taste. Continue stirring until mixture comes to a boil